Crispy and chewy meringue cookies are filled with chocolate and peanut butter chips. These are always popular with kids and adults alike. It's impossible to eat just one!
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.
The peanut butter meringue cookies:
In a small bowl, whisk together ¾ cup sugar, 2 teaspoons cornstarch, and ⅛ teaspoon salt.
In a large bowl, combine 4 large egg whites, ¾ teaspoon vanilla extract, and ¼ 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 â…“ 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 ¼-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.
Chocolate & Peanut Butter Meringue Cookies
¾ cup sugar
2 teaspoon cornstarch
â…› teaspoon salt
4 large egg whites
¾ teaspoon vanilla extract
¼ teaspoon cream of tartar
â…“ 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 ¼-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.
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lisa
These are so pretty, and the chocolate and peanut butter in a meringue sounds delicious!
Maria
So light and dainty! I love these cookies!
Divina Pe
Just love the high peaks before you added the chocolates. They are jewels in my mouth.
Cristie
What a wonderful treat! Love that they are beautiful and tasty without the fat.
Kalyn
I want some meringue cookies right now!
Mel- GourmetFury.com
These look amazing! I love meringue cookies. They're easy and guilt-free 🙂
Claudia
You definitely had the best grandmother, didn't you? Love the story of her and the birds. And those meringues - are just perfect. Sweet little welcoming, melt-in-your mouth goodies.
redkathy
Those cookies look fabulous. I have to tell you, they are just way out of my league! Maybe someday...
Jenn
I've tried making meringue twice before only to fail both times. Maybe third time is a charm. looks tasty.
Bonz
Those look wonderful!! 🙂