Try our Peanut Butter-Chocolate Meringue Cookies that look like they belong in a shop window. These chocolate meringue cookies are great for beginners.
What You Need
Original recipe yields 12 servings
3 oz. BAKER'S Semi-Sweet Chocolate, divided
3 egg white s
1/2 tsp. cream of tartar
3/4 cup sugar
1/2 tsp. vanilla
1/4 cup creamy peanut butter
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Let's Make It
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.
For best results, prepare meringues on a cool dry day. High humidity can result in a chewy sticky meringue.
For best volume in the beaten egg whites, bring the whites to room temperature before beating as directed.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 2 filled meringue cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.