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Peanut Butter and Chocolate Meringues - light and fluffy meringues, with pillow-soft insides, and swirled peanut butter and chocolate. thewoodenskillet.com

Peanut Butter and Chocolate Meringues + Sea Salt

  • Author: Erin
  • Yield: 8-10 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Description

A light and fluffy dessert with swirls of peanut butter and chocolate, sprinkled with sea salt, and an inside that is pillow-soft!


Scale

Ingredients

  • 4 egg whites
  • pinch of cream of tartar
  • 3/4 cup powdered sugar
  • 1/2 cup granulated sugar
  • peanut butter chips (about 1/4-1/2 cup)
  • chocolate baking chips (about 1/4 – 1/2 cup)
  • sea salt

Instructions

  1. Preheat oven to 250.
  2. Prep two cookie sheets covered with parchment.
  3. In stand mixer, add egg whites and pinch of cream of tartar.
  4. Beat on high for approximately 1 minute; whites will become very frothy and start to rise.
  5. Keep motor running and gradually add granulated sugar and then continue beating for approximately 5 minutes.
  6. Continue to keep the motor running and gradually add powdered sugar; continue beating for 8-10 minutes or until very stiff peaks form and mixture is glossy-looking.
  7. (while you just let the mixer go for 8 minutes, melt your peanut butter and chocolate chips, separately. You want them melted, but not over hot).
  8. Move egg white mixture to medium mixing bowl.
  9. Take large spoon or slightly rounded spatula and slowly and gently make a circular motion around the egg whites.
  10. Take large rounded scoops and place on cookie sheets about 2 inches apart.
  11. One at a time, add about a pea-size drop of chocolate or peanut butter and swirl with a toothpick.
  12. Or just “scoop” or swirl up a little of either the peanut butter or chocolate with the toothpick and just play with it – make swirls and designs.
  13. Repeat with all of the meringues.
  14. Sprinkle with some sea salt.
  15. Place in the oven and drop the temperature down to 200.
  16. Let bake for 1 hour – 1 hour 20 minutes.
  17. Meringues should be firm to the touch and soft on the inside.
  18. Let cool slowly – just leave them on the cookie sheet for a bit.
  19. Then remove and let cool on a cooling rack.
  20. Store in airtight container for approximately 2-3 days.