Also known as Sudanese peanut macaroons, this light treat is perfect with a cup of tea. 

Ful Sudani

Makes 20 

Ingredients

1 cup salted cocktail peanuts
4 egg whites
1 tsp (5ml) vanilla extract
Pinch of bicarbonate of soda
1 cup (220g) caster sugar 

For the chocolate 

Ganache
75g cream
150g dark chocolate, chopped 

Method 

1. Preheat oven to 180°C
2. Place peanuts on a baking tray and bake for 8-10 minutes, shaking the tray halfway through cooking.
3. Blitz peanuts in a food processor for about 20-30 seconds, or chop until chunky.
4. Place egg whites and vanilla in the bowl of a stand mixer and whisk until frothy. Add bicarb and continue to whisk until stiff peaks form.
5. Add sugar a few tablespoons at a time, whisking for 1 minute in between until glossy.
6. Fold through peanuts.
7. Line a tray with baking paper and spoon portions of meringue onto tray (we made 5cm discs).
8. Bake for 25 minutes or until the outsides forms a shell. Remove and cool for a crisp exterior and chewy interior.
9. Heat cream until scalding, then pour it over chocolate and set aside for a few minutes before whisking to combine until glossy. Refrigerate until thickened.
10. Once cool, dip bases of Ful Sudani into chocolate and serve.

By: Sjaan van der Ploeg
Photography by: Austin Taylor
Text courtesy of MyKitchen magazine

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