Chocolate Dipped Peanut Butter Meringues with Mini Chocolate Chips and Crushed Peanuts
Meringue. Delicious, simple, and beautiful. I love how gooey egg whites can be transformed into a snowy white bowl of satin. I understand it's chemistry, changing the structure of protein and adding air, but the whole process really does feel magical.
These cookies can also be known as Forgotten Kisses. I believe they are so named because they are placed in the oven and supposed to be forgotten about until hours later. They are very appropriately named in my family. These beauties used to make a regular appearance at Christmas Eve dinner, but they were sadly forgotten years ago. I think they need to make a comeback.
While plain Forgotten Kisses are amazing on their own, I went with peanut butter and chocolate flavored because...well...it's peanut butter and chocolate!! There are not many desserts that aren't made even more delicious by the killer chocolate and peanut butter combo. Like all meringues, these have the irresistible crunchy outside and soft inside, elevated by the milk chocolate coating and peanut butter flavor.
Chocolate Dipped Peanut Butter Meringues with Mini Chocolate Chips and Crushed Peanuts
Makes approximately 28 cookies
Cook time: overnight or minimum of 3 hours
Ingredients
Meringues
4 large egg whites
1 cup granulated sugar
1/4 cup powdered peanut butter (like PB2*), sifted
1/4 teaspoon tarter powder
1 teaspoon vanilla extract
1/4 cup mini chocolate chips
pinch of salt
Chocolate Peanut Coating
1 cup milk chocolate chips
1 tablespoon peanut butter
1/2 tablespoon vegetable oil
1/4 cup crushed peanuts
Preheat your oven to 350 degrees, line a baking sheet with parchment paper and let the egg whites come to room temperature. Add the egg whites, tarter powder, vanilla extract and a pinch of salt to a large bowl attached to a stand mixer fitted with the whisk attachment. Begin with the mixer on low and and increase the speed to medium high once the egg whites start to get foamy. At this point, slowly begin to add the sugar. Add approximately 1 teaspoon at a time, wait for the whisk to go around once or twice, add another and repeat . This part of the process takes some patience but don't rush it. You should be finished adding the sugar by the time the egg whites are in the soft peak stage. Once the egg whites have formed stiff peaks, take the bowl off the mixer. Carefully fold the sifted peanut butter powder and the mini chocolate chips into the egg whites. Make sure the peanut butter is fully incorporated. Using either a spoon or a pastry bag, drop the egg whites onto the parchment paper lined baking sheet. Place in the preheated oven and immediately turn the oven off. Let the meringues sit overnight in the oven or leave them in the oven for a minimum of 3 hours with the oven door shut the entire time.
Prepare the chocolate coating when the meringues are done cooking. Add the chocolate chips, peanut butter and vegetable oil to a small microwavable bowl. Microwave for 30 seconds, stir and continue to microwave in 10 second increments until melted. Dip half the meringue in the chocolate and place on parchment or wax paper. Sprinkle the crushed peanuts on the wet chocolate.
*http://www.amazon.com/PB2-Powdered-Peanut-Butter-6-5/dp/B002GJ9JWS
