Peanut Butter Styrofoams – A 1940s Macaroon Recipe
These vintage macaroons from the 1940s offer a delightfully crisp texture with a hollow center and a rich peanut butter flavor. With just three simple ingredients, this old-fashioned recipe creates light and airy cookies that are both nostalgic and delicious.
Ingredients
- Whites of 2 large eggs
- ¾ cup granulated sugar
- ½ cup peanut butter
Instructions
- Preheat the oven to 325°F. Line a baking sheet with parchment paper for easy removal.
- Whip the egg whites in a mixing bowl using a stand mixer with a whisk attachment or a hand mixer. Beat until soft peaks form. Gradually add the sugar, a couple of tablespoons at a time, while continuing to beat until the mixture forms stiff, glossy peaks.
- Prepare the peanut butter by stirring it in a separate bowl to soften. Gently fold it into the egg white mixture, allowing some streaks to remain for added texture.
- Portion the batter onto the prepared baking sheet using a tablespoon or small cookie scoop. Keep the scoops spaced apart to allow for spreading.
- Bake for 20 to 22 minutes or until the cookies have a golden, crisp exterior.
- Cool completely on the baking sheet before transferring to an airtight container for storage.
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