This is a recipe that I found in a Better Homes and Gardens Magazine – no need to alter – it was already gluten free. Just made these a few weeks ago and they disappeared very quickly!
Peanut Butter Macaroons
2 egg whites
1/8 tsp cream of tartar
1/2 cup sugar
dash salt
1/2 cup creamy peanut butter
2 cups chocolate crisp rice cereal (Koala Crisps/Cocoa Pebbles)
1/3 cup chopped peanuts
In mixing bowl, beat egg whites, cream of tartar, and salt with electric mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in peanut butter and then cereal. Drop batter by rounded teaspoons onto cookie sheet – lined with parchment if possible. Sprinkle with chopped peanuts. Bake for 10 minutes, then turn off over and let cookies dry for 15 minutes with oven door closed. Cool cookies on a wire rack.