Zutaten für Rolled Oat Macaroons
- 1/2 cup (113g) softened unsalted butter
- Brown Sugar
- Eggs
- 2 cups (200g) rolled oats
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- a pinch of salt
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Zubereitung von Rolled Oat Macaroons
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or use a nonstick baking sheet.
- In a large bowl, cream together 1/2 cup (113g) softened unsalted butter and 1 cup (200g) granulated sugar until light and fluffy.
- Beat in 2 large egg yolks one at a time, then stir in 2 cups (200g) rolled oats, 1 teaspoon baking powder, and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, beat 2 large egg whites with a pinch of salt until stiff peaks form.
- Gently fold the egg whites into the oat mixture until just combined. Be careful not to overmix.
- Drop rounded teaspoonfuls of the mixture onto the prepared baking sheet, leaving about 3 inches between each macaroon.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Keep an eye on them, as ovens vary!
- Let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
24g
Fat
3g
Carbs
3g
