Chocolate & Peanut Butter Meringue Cookies Recipe

When I was young, I believed my grandmother could do anything. To start, she was the family authority on birds. Not only did she write a column in the local paper with details that ever self-respecting ornithologist would want to know, but she single-handedly raised an orphaned hummingbird, painstakingly feeding it with an eye-dropper each day. As my grandmother was feeding a flapping baby bird on one side, she would turn around to find another little begger and squawker on the other side. Lucky for me, the eye-dropper was set aside and a bite-sized, ethereal meringue cookie was popped into my waiting mouth. While these little morsels are delectable without added flavors, I particularly treasured the ones filled with chocolate or crystallized ginger. With chocolate folded into the meringue and peanut butter chips hidden in the center, this variation was a hit with adults and kids alike.

Preheat the oven to 225 degrees F. Place one rack in the upper-middle and one in the lower-middle position of the oven. Line 2 baking sheets with parchment paper.

In a small bowl, whisk together 3/4 cup sugar, 2 teaspoons cornstarch, and 1/8 teaspoon salt.

In a large bowl, combine 4 large egg whites, 3/4 teaspoon vanilla extract, and 1/4 teaspoons cream of tartar. Using an electric mixer on medium-low setting, whip the mixture until foamy, about 1 minute.

While continuing to whip, gradually add the sugar mixture. Continue to whip the whites until they hold stiff peaks, 4 to 5 minutes. This may take less or more time depending on the humidity. Make sure that stiff peaks do form, but do not overwhip or they will become dry.

Just look at those little guys standing at attention!

Gently fold in 1/3 cup finely chopped bittersweet chocolate.

Using a spoon or a pastry bag fitted with a plain tip, form meringues on the prepared baking sheets. They should have a little peak, resembling the shape of Hershey’s kisses, and should each be about 1 1/4-inches wide.

Using your finger, gently poke 2 peanut butter chips into the middle of each meringue. Gently patch the hole with meringue.

Place the baking sheets in the oven and bake for 1 hour, switching the placement of the baking sheets and from front to back halfway through baking. Turn off the oven and let the meringues rest in the oven until cooled, about 1 hour (more time may be necessary in humid weather). Remove the meringues from the oven and let cool for about 10 minutes.

Other meringue recipes:

Cookin’ Canuck’s Cinnamon & Almond Meringue Star Cookies (Zimtsterne)
Cookin’ Canuck’s Meringues with Chocolate Mascarpone & Strawberries
Simply Recipes’ Peppermint Meringue Cookies
The Kitchn’s Spiced Pomegranate Meringues
Alpineberry’s Cocoa Almond Meringue Cookies

Chocolate & Peanut Butter Meringue Cookies

3/4 cup sugar
2 tsp cornstarch
1/8 tsp salt
4 large egg whites
3/4 tsp vanilla extract
1/4 tsp cream of tartar
1/3 cup finely chopped bittersweet chocolate
1 cup (approximately) peanut butter chips

Preheat the oven to 225 degrees F. Place one rack in the upper-middle and one in the lower-middle position of the oven. Line 2 baking sheets with parchment paper.

In a small bowl, whisk together sugar, cornstarch, and salt. In a large bowl, combine egg whites, vanilla extract, and cream of tartar. Using an electric mixer on medium-low setting, whip the mixture until foamy, about 1 minute. While continuing to whip, gradually add the sugar mixture. Continue to whip the whites until they hold stiff peaks, 4 to 5 minutes. This may take less or more time depending on the humidity. Make sure that stiff peaks do form, but do not overwhip or they will become dry. Gently fold in chocolate.

Using a spoon or a pastry bag fitted with a plain tip, form meringues on the prepared baking sheets. They should have a little peak, resembling the shape of Hershey’s kisses, and should each be about 1 1/4-inches wide. Using your finger, gently poke 2 peanut butter chips into the middle of each meringue. Gently patch the hole with meringue.

Place the baking sheets in the oven and bake for 1 hour, switching the placement of the baking sheets and from front to back halfway through baking. Turn off the oven and let the meringues rest in the oven until cooled, about 1 hour (more time may be necessary in humid weather). Remove the meringues from the oven and let cool for about 10 minutes.

Makes approximately 4 dozen small meringue cookies.

Printable recipe