Rolled Oat Macaroons: History and Origin
Rolled oat macaroons are a delicious variant of traditional cookies that have become popular in several Latin American countries. This sweet treat has its roots in European home cooking, where oats are a common ingredient due to their nutritional value and versatility. In countries like Mexico, Argentina, and Colombia, these macaroons have gained popularity as a healthy and easy-to-prepare snack, although in each place they may be called by different names or have slight variations in their preparation.
In some Latin American countries, these macaroons are simply known as "oat cookies" or "oat biscuits," while in others they are related to recipes for rolled or glazed cookies. Their simplicity and the use of natural ingredients make them a frequent choice for breakfast or a snack.
How to Prepare Rolled Oat Macaroons
These macaroons combine the sweet flavor of brown sugar with the unique texture of rolled oats, resulting in a crispy and delicious cookie that you can enjoy at any time. The recipe is simple and requires accessible ingredients, allowing for a homemade result that the whole family will love.
Ingredients:
Butter, Brown Sugar, Eggs, Rolled Oats, Baking Powder, Vanilla, Salt
Steps:
Combine the butter, sugar, egg yolks, oats, baking powder, and vanilla and mix well.
Beat the egg whites until stiff and add them with the salt to the other ingredients.
Drop teaspoonfuls, spaced 3 inches apart, onto a non-stick baking sheet.
Bake at 190°C for 10 minutes.
