PEANUT BUTTER-CHOCOLATE MERINGUE COOKIES
Try our Peanut Butter-Chocolate Meringue Cookies that look like they belong in a shop window. These chocolate meringue cookies are great for beginners.
Provided by My Food and Family
Categories Dairy
Time 1h40m
Yield 12 servings, 2 filled meringue cookies each
Number Of Ingredients 6
Steps:
- Heat oven to 200ºF.
- Cover 2 baking sheets with parchment. Draw 24 (1-1/2-inch) circles on each parchment sheet.
- Grate 1 oz. chocolate. Beat egg whites and cream of tartar in medium bowl with mixer on high speed until soft peaks form. Add sugar, 1 Tbsp. at a time, beating constantly until stiff peaks form. Gently stir in vanilla and grated chocolate.
- Spoon egg white mixture into resealable plastic bag; cut 1/2-inch piece off one bottom corner. Use circular motion to squeeze about 1 Tbsp. egg white mixture over each circle on parchment.
- Bake 1 hour 10 min. or until meringues are dry and can easily be transferred from parchment to wire racks; cool completely. Meanwhile, melt remaining chocolate as directed on package; stir in peanut butter. Cool.
- Spread flat sides of 24 cookies with peanut butter mixture, adding about 1 tsp. to each. Cover with remaining cookies, flat sides down.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 40 mg, Carbohydrate 18 g, Fiber 1 g, Sugar 16 g, Protein 3 g
CHOCOLATE-PEANUT MERINGUE KISSES
Chocolate chips and chopped peanuts add a salty-sweet surprise to these dainty confections. They're a crowd-pleasing dessert to serve at a Passover seder.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 30
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. In a medium heatproof bowl, combine egg whites, confectioners' sugar, and pinch of salt. Set bowl over (not in) a pot of barely simmering water and cook, whisking constantly, until mixture is warm and frothy and sugar is dissolved, 1 to 2 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until stiff, glossy peaks form, about 3 minutes. Beat in vanilla, then fold in peanuts and chocolate. Transfer mixture to a quart-size zip-top bag; with scissors, cut a 3/4-inch hole in one corner.
- Pipe 30 mounds (1 inch tall and 1 1/2 inches wide), 1 inch apart, on a parchment-lined rimmed baking sheet. Bake, using the handle of a wooden spoon to keep oven door slightly ajar, until dry to the touch, about 20 minutes, rotating halfway through. Let cool completely on sheet on a wire rack before peeling off parchment.
Nutrition Facts : Calories 223 g, Fat 9 g, Fiber 2 g, Protein 5 g, SaturatedFat 3 g
CHOCOLATE MERINGUE COOKIES
This is a meringue cookie with a double chocolate taste. Store these in an air tight container.
Provided by Madonna
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Combine egg whites, cream of tartar, and vanilla. Beat until the whites form soft peaks. Slowly add sugar; beat until stiff peaks form, and mixture becomes glossy. Fold in cocoa and chocolate chips.
- Drop mixture by teaspoonfuls on to a greased cookie sheet. Bake for 25 to 30 minutes.
Nutrition Facts : Calories 47.3 calories, Carbohydrate 9.6 g, Fat 1 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 9.7 mg, Sugar 9.2 g
CHOCOLATE PEANUT BUTTER COOKIES
This soft and chewy low-carb cookie recipe, developed by our Test Kitchen, calls for canola oil instead of butter to reduce the saturated fat. It's hard to eat just one!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Beat first four ingredients until blended. Add vanilla; beat in eggs one at a time. Whisk together flour, cocoa, baking soda and salt; gradually beat into peanut butter mixture (dough will be sticky). Stir in chocolate chips., Drop dough by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten slightly with a glass. , Bake cookies until set and tops are cracked, 8-10 minutes. Cool 2 minutes before removing to wire racks to cool.
Nutrition Facts : Calories 86 calories, Fat 5g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 81mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE AND PEANUT BUTTER COOKIES
My mother-in-law was known for her chocolate and peanut butter cookies, and her special Sunday dinners. She always enjoyed baking and even worked in a bakery to help put her sons through college. Her cookies were always picture-perfect. -Cathy Pawlowski, Naperville, Illinois
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Gradually add flour to creamed mixture and mix well., Shape into 3/4-in. balls. Coat bottom of a glass with cooking spray, then dip it in sugar. Flatten cookies with prepared glass, redipping glass in sugar as needed. Place on baking sheets. Bake until set, 12-15 minutes. Cool on a wire rack., In a small bowl, beat the brown sugar, peanut butter and butter until smooth. Spread 1 teaspoon over each cookie. Combine glaze ingredients; gently spread 3/4 teaspoon over each peanut butter layer. Store in a single layer in airtight containers.
Nutrition Facts : Calories 157 calories, Fat 10g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 75mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER CUP CHOCOLATE CUPCAKES WITH TOASTED PEANUT BUTTER MERINGUE FROSTING
Moist and delicious chocolate cupcakes with a peanut butter cup surprise inside.
Provided by Life Tastes Good
Categories Desserts Frostings and Icings Chocolate
Time 45m
Yield 14
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 14 muffin cups with paper muffin liners.
- Whisk flour, 1 cup sugar, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Add milk, vegetable oil, 1 egg, and vanilla extract; mix using an electric mixer on low speed until just combined. Increase speed to medium and mix well.
- Reduce mixer speed to low and slowly pour boiling water into flour mixture. Increase speed to medium and beat for 1 minute.
- Fill each muffin cup halfway and place a peanut butter cup in the center of each.
- Bake in preheated oven until golden and tops spring back when lightly pressed, about 20 minutes. Remove from oven and cool in pan for 5 to 10 minutes. Cool completely on a cooling rack before frosting.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Whisk egg whites and sugar together in a bowl until just combined. Pour egg mixture into a small saucepan and heat over medium heat until sugar is dissolved. Return egg mixture to bowl. Whisk egg mixture on high speed until still peaks form.
- Place peanut butter in a microwave-safe bowl. Heat on high at 15-second intervals, stirring in between, until peanut butter is thin and creamy. Gently fold melted peanut butter into egg whites. Transfer peanut butter frosting to a piping bag.
- Pipe frosting onto cooled cupcakes.
- Toast cupcakes under preheated broiler until lightly browned, about 1 minute.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 47.3 g, Cholesterol 13.4 mg, Fat 10.7 g, Fiber 1.9 g, Protein 5.3 g, SaturatedFat 3 g, Sodium 246.4 mg, Sugar 37.3 g
CHOCOLATE & PEANUT BUTTER PAVLOVA
Combine sweet and salty peanuts, crisp meringue and a creamy chocolate crémeux mixed with rich peanut butter cream in this dessert. It's a sensory delight
Provided by Liberty Mendez
Categories Dessert
Time 1h50m
Yield Serves 10-12
Number Of Ingredients 18
Steps:
- First, make the crémeux. Bring the milk and cream to the boil in a small saucepan, whisking occasionally. Whisk the egg yolks and sugar together in a medium heatproof bowl until smooth. Pour in the hot cream mixture in a steady stream, whisking continuously until combined. Return to the saucepan, and simmer over a low heat for 3-4 mins, stirring continously until thickened to a custard.
- Put the dark chocolate into a large heatproof bowl and strain the hot custard over it through a fine mesh sieve, whisking until the chocolate has melted and the mixture is smooth. Leave to cool for 5 mins until just warm. Add the butter and blitz using a hand blender until smooth. Cover and leave at room temperature until needed.
- Heat the oven to 150C/130C fan/gas 2 and line two baking sheets with baking parchment. For the meringue, beat the egg whites in a large, clean bowl using an electric whisk or in a stand mixer until soft peaks form, then gradually beat in the sugar, 1 tsp at a time, until the meringue is thick and glossy. Whisk in the vinegar and cornflour.
- Spoon half the meringue mixture into the middle of one of the prepared baking sheets, and spread out into a roughly 20-25cm circle. Repeat with the the remaining meringue mixture on the second baking sheet. Drizzle the melted chocolate evenly over both circles, then gently swirl it using a cutlery knife or skewer until you have a marbled effect. Bake for 1 hr, turn off the oven and leave the meringues to cool completely inside.
- Meanwhile, make the candied peanuts. Tip the peanuts, sugar and 1 tbsp water into a heavy-bottomed saucepan and cook over a medium heat for 3-4 mins, stirring until the peanuts start to crystallise and turn white. Continue to cook, stirring, for another 3-4 mins until the peanuts turn dark brown. Sprinkle with a pinch of sea salt flakes, then scrape onto a sheet of baking parchment. Spread out using a spatula, and leave to cool completely.
- For the peanut butter cream, melt the white chocolate, peanut butter, butter and 25ml cream in a small saucepan over a low heat, stirring until smooth. Transfer to a bowl and leave to cool for 10 mins. Whisk the remaining cream to soft peaks, then fold in the peanut butter mixture until thick and billowy.
- To assemble, put one meringue circle on a serving plate, spoon over half the crémeux followed by half the peanut butter cream, then sprinkle with half the candied peanuts. Top with the second meringue circle, then the remaining crémeux and peanut butter cream, and the rest of the candied peanuts. Scatter over some dark chocolate shavings, if you like. Will keep chilled for up to two days.
Nutrition Facts : Calories 548 calories, Fat 39 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.3 milligram of sodium
More about "peanut butter chocolate meringue cookies recipes"
CHOCOLATE DIPPED PEANUT BUTTER MERINGUE COOKIES.
From howsweeteats.com
Cuisine AmericanEstimated Reading Time 3 minsCategory Dessert
- Remove eggs from the fridge and separate them, leaving the egg whites in a bowl. Let stand at room temperature for 20-30 minutes. If you are using a pastry bag to pipe the cookies, prepare it now. Set out a baking sheet lined with parchment paper.
- Melt peanut butter (using a microwave or double boiler) until it is creamy. Set aside and let cool, but make sure to stir the peanut butter every few minutes, You want it to remain creamy and “runnier” than when it comes from the jar, but not be very warm.
- Add egg whites to a very clean and dry bowl of an electric mixer with a pinch of salt. Begin with the mixer on low speed, and gradually increase the speed as peaks begin to form. Beat in the sugar and cream of tartar. Increase the speed to high and beat until glossy. You want stiff peaks, which took about 5-6 minutes for me.
PEANUT BUTTER & CHOCOLATE MERINGUES
From ilovepeanutbutter.com
- Preheat oven to 250. Prep two cookie sheets covered with parchment. In stand mixer, add egg whites and pinch of cream of tartar. Beat on high for approximately 1 minute; whites will become very frothy and start to rise.
- Keep motor running and gradually add sugar and then continue beating for approximately 5 minutes. 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. (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).
- Move egg white mixture to medium mixing bowl and carefully fold in prepared Peanut Butter & Co. Cocoa Peanut Powder. Take large spoon or slightly rounded spatula and slowly and gently make a circular motion around the egg whites.
- Take large rounded scoops and place on cookie sheets about 2 inches apart. Place in the oven and drop the temperature down to 200. Let bake for 1 hour – 1 hour 20 minutes. Meringues should be firm to the touch and soft on the inside.
CHOCOLATE PEANUT BUTTER MERINGUE COOKIES - COOKIN …
From cookincanuck.com
Reviews 24Estimated Reading Time 4 mins
MERINGUE COOKIES: PEANUT BUTTER CHOCOLATE CHIP
From thespicedlife.com
PEANUT MERINGUE COOKIES RECIPE | BON APPéTIT
From bonappetit.com
PEANUT BUTTER MERINGUE COOKIES - EDIBLE WOMAN
From edible-woman.com
CHEWY PEANUT BUTTER MERINGUE COOKIES | BAKE OR BREAK
From bakeorbreak.com
LC PEANUT BUTTER MERINGUE COOKIES - RULED ME - RECIPES
From ruled.me
CHOCOLATE MERINGUE COOKIES - WILL COOK FOR FRIENDS
From willcookforfriends.com
DIRTY SNOW PB MERINGUE COOKIES - SKIPPY® BRAND PEANUT BUTTER
From peanutbutter.com
PEANUT BUTTER AND CHOCOLATE MERINGUES + SEA SALT
From pinterest.ca
PEANUT BUTTER + CHOCOLATE COOKIE RECIPES - PILLSBURY.COM
From pillsbury.com
TOP 41 EASY BISQUICK PEANUT BUTTER COOKIES-RECIPES
From hola2.heroinewarrior.com
PEANUT BUTTER AND CHOCOLATE MERINGUES - THE WOODEN SKILLET
From thewoodenskillet.com
DARK CHOCOLATE DIPPED PEANUT BUTTER MERINGUE COOKIES
From thespiffycookie.com
PEANUT BUTTER-CHOCOLATE MERINGUE SANDWICHES RECIPE
From myrecipes.com
CHOCOLATE PEANUT BUTTER MERINGUE BARS - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
PEANUT BUTTER-CHOCOLATE MERINGUE COOKIES - PINTEREST
From pinterest.ca
PEANUT BUTTER CHOCOLATE KISS COOKIE RECIPE - BOSTON GIRL BAKES
From bostongirlbakes.com
CHOCOLATE PEANUT BUTTER COOKIES - AMANDA'S COOKIN'
From amandascookin.com
CHOCOLATE DIPPED PEANUT BUTTER MERINGUE COOKIES. | RECIPE
From pinterest.com
PEANUT BUTTER SWISS MERINGUE CHOCOLATE CAKE - MOM LOVES BAKING
From momlovesbaking.com
GHIRARDELLI CHOCOLATE PEANUT BUTTER AND BLACKBERRY TART
From ghirardelli.com
21 BEST PEANUT BUTTER DESSERT RECIPES — SUGAR & CLOTH
From sugarandcloth.com
29 RECIPES FOR PEANUT BUTTER LOVERS - MSN.COM
From msn.com
PEANUT BUTTER CUP MERINGUE COOKIES - ZOëBAKES
From zoebakes.com
CHOCOLATE MERINGUE COOKIES - SIMPLY HOME COOKED
From simplyhomecooked.com
CHEWY CHOCOLATE MERINGUE COOKIES (CHOCOLATE PAVLOVA)
From ohsodelicioso.com
CHOCOLATE PEANUT BUTTER MERINGUES - REDPATH SUGAR
From redpathsugar.com
MERINGUE COOKIES WITH CHOCOLATE CHIPS - PEANUT BUTTER RECIPE
From peanutbutterrecipeqrh.blogspot.com
CHOCOLATE PEANUT BUTTER COOKIES - A BAJILLIAN RECIPES
From abajillianrecipes.com
CHEWY PEANUT BUTTER COOKIES - THE MINDFUL MERINGUE
From themindfulmeringue.com
EASY MERINGUE COOKIES WITH BROWN SUGAR RECIPE - THE SPRUCE EATS
From thespruceeats.com
CHOCOLATE CHIP MERINGUE COOKIES - ONCE UPON A CHEF
From onceuponachef.com
PEANUT BUTTER CLOUDS - ONCE UPON A CHEF
From onceuponachef.com
PEANUT BUTTER ITALIAN MERINGUE BUTTERCREAM - RECIPESCHOICE
From recipeschoice.com
PEANUT BUTTER-CHOCOLATE MERINGUE COOKIES RECIPE LIST
From salewhale.ca
MERINGUE COOKIE RECIPES | COOKING LIGHT
From cookinglight.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love