Peanut Butter Meringues

19 Jun

Who doesn’t like a good meringue? While I’ve always wanted to make macarons, but still never managed to, I do enjoy making the macaron’s less distinguished little brother, the meringue. This one is with peanut butter. I mean, with 3 ingredients you really can’t go wrong.

I’m bringing some in to work tomorrow and we’ll see how fast they go.


  • 3 egg whites
  • 2/3 c white sugar
  • 4-5 tbsp peanut butter


  • Peaheat to 200.
  • Beat egg whites with an electric beat on high for ~5 minutes, or until they hold nice peaks when the beaters are lifted.
  • Keep beating, adding a few tbsps of sugar at a time, so incorporating the sugar quite slowly. Beat until whites are very stiff. Then plop spoons of peanut butter on top of the whites and fold peanut butter in with a rubber spatula. Keep folding until pretty smooth, or at least when nice swirls appear.
  • Drop spoonfuls of meringue onto cookie sheets (lined with either silpat or parchment). Since they don’t rise, they can be quite close to each other. Bake for 90-100 minutes. Try one to make sure before you take the whole sheet out– they should be crispy (not moist) on the inside.

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