Ful sudani

Name: Ful sudani
Prep time: 20 min
Cook time: 25 min
Total time: 65 min
Yield: 10
Cuisine: Soudan du Sud
Ingredients: 200 g already roasted, cooled, unsalted skinless peanuts, coarsely chopped; 60 g pasteurised egg whites, about two; 100 g fine sugar; 2 ml food-grade vanilla extract; 0.5 g salt

🥜 Twenty small peanut and egg-white macaroons, with no flour or extra topping.

Ingredients

200 g already roasted, cooled, unsalted skinless peanuts, coarsely chopped
60 g pasteurised egg whites, about two
100 g fine sugar
2 ml food-grade vanilla extract
0.5 g salt

Preparation

Prepare twenty small biscuit spaces on a lined tray. Preheat conventional oven to 160 °C; coarsely chop cooled roasted peanuts, not into butter.

Use a clean dry grease-free bowl and beat pasteurised whites with salt until firm.

Gradually beat in sugar until shiny, then vanilla. Gently fold in peanuts without collapsing all the foam.

Make twenty small mounds about 3 cm wide and 1 cm thick, spaced apart; do not enlarge without adapting cooking.

Bake twenty to twenty-five minutes until dry surface, lightly golden edges and set centre without liquid raw foam.

Cool fully at least twenty minutes before peeling off paper. Serve two per portion, ten portions, without icing or coconut.