Remember when I made that white chocolate peanut butter?
I also made these peanut butter meringue cookies — and it took eight tries to perfect them.
I was fixated on the idea of combining peanut butter with light, crunchy meringues, especially after making that white chocolate peanut butter. I pictured a cookie that would be airy, crisp at the edges, and full of peanut butter flavor.
After a handful of failed batches (okay — eight), I finally figured out the technique. I’d made meringue cookies before, but peanut butter changes the texture and behavior of the mixture, so it needed a different approach.
(And yes — that white chocolate peanut butter is dangerously good on its own.)
Key tips I learned: use room-temperature egg whites, choose a very creamy peanut butter that isn’t warm, and fold the peanut butter into the whipped whites gently — just a few folds. And make more than you think you’ll need; these are incredibly light and easy to eat — you’ll want seconds.
Chocolate Dipped Peanut Butter Meringue Cookies
36
to 40 cookies, depending on size
Ingredients
- 3 egg whites, at room temperature
- 3 tablespoons powdered sugar
- pinch salt
- 1/4 teaspoon cream of tartar
- 1/4 cup peanut butter (very creamy)
- 3-4 ounces high-quality chocolate, for dipping
Instructions
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Remove eggs from the refrigerator and separate them, keeping the whites in a clean bowl. Let the whites sit at room temperature for 20–30 minutes. If you plan to pipe the cookies, prepare a pastry bag and line a baking sheet with parchment.
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Preheat the oven to 300°F (150°C).
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Warm the peanut butter gently in the microwave or over a double boiler until it becomes smooth and more fluid. Let it cool until it’s still creamy and slightly runny, but not warm.
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Place the room-temperature egg whites into a very clean, dry mixing bowl with a pinch of salt. Start beating on low speed and gradually increase as soft peaks form. Add the powdered sugar and cream of tartar, then increase to high and beat until the meringue is glossy and holds stiff peaks — about 5–6 minutes.
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When the peanut butter is cool but still creamy, fold it gently into the meringue with only 4–5 folding motions so the mixture stays airy. Transfer to a pastry bag or drop by spoonfuls onto the prepared baking sheet. Bake for 20 minutes, then turn the oven off and leave the cookies inside for an additional 10–15 minutes. Watch closely — they brown faster because of the peanut butter. Remove and cool completely.
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Once cool, melt the chocolate and dip half of each cookie. Allow the chocolate to set before serving.
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Thank you — I appreciate you!
These are about as indulgent as it gets when chocolate and peanut butter meet, but they’re light and airy too — so enjoy. I certainly did.