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Peanut Butter-Chocolate Meringue Cookies

This player is created by Blackwell Team for testing.
video by: kraft
They look like they belong in a pastry shop window, but even a beginner can make these impressive Peanut Butter-Chocolate Meringue Cookies.
30 min
1 hr 40 min
12 servings, 2 filled meringue cookies each

What You Need

oz.  BAKER'S Semi-Sweet Chocolate, divided
 egg whites
tsp.  cream of tartar
cup  sugar
tsp.  vanilla
cup  PLANTERS Creamy Peanut Butter

Make It

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.

Kraft Kitchens Tips

For best results, prepare meringues on a cool dry day. High humidity can result in a chewy sticky meringue.
Food Facts
For best volume in the beaten egg whites, bring the whites to room temperature before beating as directed.
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