These peanut butter meringue cookies may not look like your typical meringue, in fact they look more like jumbo macarons. And I find nothing wrong with that.
I almost didn’t post this recipe. Originally, I had planned on sharing it last Friday in celebration of the Buckeyes playing in the Fiesta Bowl but after hosting a viewing party along with all kinds of other foods, I kind of forgot to post it. And there was the whole disappointment factor to deal with. No no, don’t you worry the Buckeyes won! I was disappointed with house these meringue cookies turned out, visually. It all started with my false assumption that if you can add cocoa powder to meringues, why not powdered peanut butter? It has less fat than regular peanut butter and it’s dry, so surely it would work just fine.
WRONG. Man was I sad when my fluffy, stiff-peaked meringue turned into drippy batter upon the addition of the peanut butter powder. But I powered through and continued anyway. I even tried piping the first few onto the baking sheet in hopes that some voodoo magic would hold their shape but that hope was quickly shattered and I settled for a cookie scoop. While they weren’t your typical pillowy meringue cookies, their pancake forms retained the signature crispy exterior with a chewy center and were enjoyed by all. They actually remind me of giant macarons that have not been sandwiched around a filling. Of course now I regret not making jumbo peanut peanut butter macarons.
Speaking of winning, I am teaming up with my blogger friends Laura (Pies & Plots), Kayle (The Cooking Actress), and Ashley (Wishes and Dishes) to giveaway a pile of awesome cookbooks: Sally’s Candy Addiction, Pure Vanilla, Hello Kitty Baking Book, Vegan a la Mode, Gluten Free Cheat Sheet, Bob’s Red Mill Everyday Gluten-Free, Peanut Butter Comfort, Taste of Home Appetizers, Celebrate, Baking with Mary Berry, and an autographed copy of Tyler Florence Fresh! I have a few of those in my collection already and others on are already on my wishlist so imagine my jealous of whoever wins this fabulous stash. Scroll down to the giveaway widget at the bottom of this post to enter!
One year ago: Turtle Brownie Bites
Two years ago: Spicy Ranch Seasoned Hard Pretzels
Four years ago: Cheddar Baked Potato Soup
Five years ago: Homemade Hot Cocoa Mix
DARK CHOCOLATE DIPPED PEANUT BUTTER MERINGUE COOKIES
Makes approximately 2 dozen
5 large egg whites
1/2 tsp cream of tartar
1/8 tsp salt
1/2 cup sugar
1/2 cup packed brown sugar
1 tsp vanilla extract
2 Tbsp powdered peanut butter (I used PB&Co Mighty Nut original)
3 oz. chopped dark chocolate chocolate
- Preheat oven to 250°F. Line two baking sheets with parchment paper.
- In a large bowl, beat the eat whites with an electric hand mixer at high speed until foamy. Add cream of tartar and salt, and beat until soft peaks form. Gradually add sugars, 1 tablespoon at a time, beating until stiff peaks form. Add vanilla and powdered peanut butter, and beat 1 more minute.
- Spoon 24 mounds onto prepared baking sheets (I used a cookie scoop). Bake for 1 hour or until dry to touch, rotating pans halfway through cooking. When done, turn the oven off and cool in oven for 1 hour.
- Place chocolate in a medium glass bowl. Microwave for 15 second intervals, stirring in between, until smooth. Dip side of each meringue in melted chocolate and place back on baking sheets. Allow to harden before serving.
Source: Adapted slightly from Cooking Light The New Way to Cook Light.
Items you may need (affiliate links):