Peanut Macaroons

Preheat oven to 350°F (175°C) and line a baking sheet with wax paper.

Pulse unsalted peanuts in a food processor until finely chopped but not ground into a paste; some small pieces should remain visible.

Whip egg white with a pinch of salt in a clean bowl until stiff peaks form, about 2-3 minutes of vigorous beating by hand or electric mixer.

Gently fold superfine sugar into the whipped egg white in two additions, stirring until fully combined and the mixture becomes thick and glossy.

Fold vanilla extract into the meringue mixture, then fold in the chopped peanuts until evenly distributed throughout.

Drop rounded tablespoons of the mixture onto the wax paper-lined baking sheet, spacing them about 1 inch apart.

Bake in the preheated oven for 18-20 minutes until the macaroons are light golden brown on the edges and set but still slightly soft in the center.

Remove from oven and allow macaroons to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.