Traditional Sudanese Peanut Macaroons (or Ful Sudani) are super-easy to make. A bit like a crisp, nut meringue, they are a great bake to plan with the kids too. Naturally gluten free and dairy free, they can also be made Vegan with an aquafaba sub.
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Introducing Sudanese Peanut Macaroons (Ful Sudani) – naturally gluten free
Looking for a quick recipe for a tasty treat? These Peanut Macaroons (Ful Sudani) may be just the thing. Made with just 3 key ingredients (+ a little salt and vanilla), they are crisp, light and nutty… And nothing like the soft and chewy European Macaroons. If they can be likened to anything, it would be more like a ‘crisp nut meringue’…
The first time I made them was back in 2014… It was as part of a blogger’s recipe challenge called ‘Random Recipes’ run by Dom from Belleau Kitchen. But the recipe itself was found in The New Internationalist Food Book (1990 – Troth Wells) and harks back to my student days. The book contains a selection of recipes from across the world, predominantly Africa, Asia and Latin America. But it also fit well with my student social and political principles, with information about the politics, economics and staple foods of various communities.
The Peanut Macaroons (or Ful Sudani) caught my eye for their simplicity. And the fact that they were naturally gluten free. They had very few ingredients. But the peanuts (which are one of Sudan’s main export crops) were clearly the star of the show. I knew I had to make them.
The magic of Peanuts
Peanuts (the main ingredient in Ful Sudani) are apparently not nuts, but are legumes. And while they are well known as an allergen, the good news is that most of us can eat them. And we do… in abundance. Apparently, China (the world’s top peanut eaters) consumes somewhere in the region of 17.3 million tonnes of them annually. The US is somewhere down the list at 2.3 million tonnes. And although Europeans are way behind, we are still munching our way through nearly 700 thousand tonnes a year.
And that’s not a bad thing… They are good for us… A great source of protein, healthy fats and fibre. And with plenty of vitamins and minerals too (particularly copper, manganese, vitamin E and some of the B vitamins).
Of course, I’m not by any means suggesting that Peanut Macaroons are a healthy treat as they also contain a fair amount of sugar. But the quantity of nuts they contain is definitely a bonus.
Are Peanut Macaroons (Ful Sudani) easy to make?
Yes. Peanut Macaroons are super-easy to make. So, they are also a great bake to plan with the kids too. As long as you have an oven, some baking trays, an electric whisk, some mixing bowls and a Spoon/Spatula to stir, you’re more or less good to mix and go.
They are also super-cheap… Coming in at around £1.20 or less for a batch of 18.
Can I make Peanut Macaroons dairy free and vegan?
Ful Sudani are naturally gluten free and also naturally dairy free. And while the base recipe is not vegan as it contains egg white, they can be made vegan too using aquafaba in place of the egg.
Since it’s actually relatively straight forward to use aquafaba to make vegan meringue and Peanut Macaroons use the same whisking principles, it should be a straight sub.
Roasting the peanuts for Peanut Macaroons
It is important to note that when making Ful Sudani, raw, unsalted peanuts are used. They can be found in most good supermarkets (often in the baking aisle).
However, they do require a little home-roasting before using in the mix to bring out their delicious rich-roasted nuttiness. Don’t panic! This is really simple to do… Just spread the raw peanuts on a baking tray/dish… Pop them in a medium-hot oven for 10 to 15 minutes, giving an occasional shake… And that’s it! They’re done and ready to chop.
Ready to make Peanut Macaroons (or Ful Sudani)?
So… What are you waiting for? It’s time to make Sudanese Ful Sudani. Grab your nuts and whisk and go…
If you do make them, let me know! Leave a comment, rate the recipe, tag me on social media… I always get really excited when I know people are making recipes from the blog. Better still, take a photo so I can see how they turned out. You’ll find me on Facebook, Instagram, Pinterest and Twitter. (#glutenfreealchemist)
Thanks as always for visiting Gluten Free Alchemist. You’ll find lots more inspiration in our Gluten Free Recipe Index! And if you haven’t signed up yet, why not join our mailing list? That way you’ll never miss another recipe.
NOTE: We also have a variation of this recipe as Pistachio Meringue Cookies on the blog too.
Sudanese Peanut Macaroons (Ful Sudani)
- large sharp knife
- 125 g unsalted raw shelled peanuts
- 1 egg white (or sub with equivalent aquafaba for a vegan alternative)
- 150 g caster sugar
- pinch fine sea salt
- ½ tsp vanilla extract
Roasting the peanuts
- Heat the oven to 180 C/350 F/Gas 4.
- Prepare 2 baking trays by lining with baking paper.
- Place the peanuts in a heat-proof dish and place in the oven to roast for 10 to 15 minutes.
- Check (and give a little shake) frequently, to make sure they brown nicely and do not burn. Allow to cool when done.
Making the peanut macaroons
- Chop or coarsely grind the peanuts and set aside.
- Whisk the egg white with the salt until stiff.
- Fold in the sugar and vanilla and whisk again until silky.
- Add the chopped/ground peanuts and fold into the mixture.
- Use a teaspoon to drop small piles of the mixture onto the baking trays and smooth the tops.
- Bake for 20 to 25 minutes until the macaroons are crisp and golden.
© 2019-2024 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist