Peanut Butter-Chocolate Meringue Cookies – a delicious recipe with Chocolate, egg whites, cream of tartar, sugar, vanilla, peanut butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 200 degrees F.
2
Cover 2 baking sheets with parchment.
3
Draw 24 (1-1/2-inch) circles on each parchment sheet.
4
Grate 1 oz.
5
chocolate.
6
Beat egg whites and cream of tartar in medium bowl with mixer on high speed until soft peaks form.
7
Add sugar, 1 Tbsp.
8
at a time, beating constantly until stiff peaks form.
9
Gently stir in vanilla and grated chocolate.
10
Spoon egg white mixture into resealable plastic bag; cut 1/2-inch piece off one bottom corner.
11
Use circular motion to squeeze about 1 Tbsp.
12
egg white mixture over each circle on parchment.
13
Bake 1 hour 10 min.
14
or until meringues are dry and can easily be transferred from parchment to wire racks; cool completely.
15
Meanwhile, melt remaining chocolate as directed on package; stir in peanut butter.
16
Cool.
17
Spread flat sides of 24 cookies with peanut butter mixture, adding about 1 tsp.
18
to each.
19
Cover with remaining cookies, flat sides down.
461
kcal
Calories
22
g
Fat
54
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 3 oz. BAKER'S Semi-Sweet Chocolate, divided, 3 egg whites, 1/2 tsp. cream of tartar, 3/4 cup sugar, and more.
Yes, Peanut Butter-Chocolate Meringue Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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