They look like they belong in a pastry shop window, but even a beginner can make these impressive Peanut Butter-Chocolate Meringue Cookies.
Directions
Prep Time
30 minutes
Ready in
1hr 40 min
- Heat oven to 200ºF.
- Cover 2 baking sheets with parchment. Draw 24 (1-1/2-inch) circles on each parchment sheet.
- Grate 1 oz. chocolate. Beat egg whites and cream of tartar in medium bowl with mixer on high speed until soft peaks form. Add sugar, 1 Tbsp. at a time, beating constantly until stiff peaks form. Gently stir in vanilla and grated chocolate.
- Spoon egg white mixture into resealable plastic bag; cut 1/2-inch piece off one bottom corner. Use circular motion to squeeze about 1 Tbsp. egg white mixture over each circle on parchment.
- Bake 1 hour 10 min. or until meringues are dry and can easily be transferred from parchment to wire racks; cool completely. Meanwhile, melt remaining chocolate as directed on package; stir in peanut butter. Cool.
- Spread flat sides of 24 cookies with peanut butter mixture, adding about 1 tsp. to each. Cover with remaining cookies, flat sides down.
Nutritional Information
Serving Size
12
Per Serving
Calories 120, Total Fat 5g, Saturated Fat 2g, Cholesterol 0mg, Sodium 40mg, Carbohydrate 18g, Protein 3g
Serving Size | 12 |
Calories | 120 |
Total Fat | 5g |
Saturated Fat | 2g |
Cholesterol | 0mg |
Sodium | 40mg |
Carbohydrate | 18g |
Fiber | 1g |
Sugars | 16g |
Protein | 3g |
Iron | 2% |