Peanut Butter Chocolate Chip Meringues + Hi Again



Remember that time I went almost a whole year without posting? 

That was super fun, right? Kind of mysterious. 

You’re right. Mainly neglectful and lazy. And mainly the result of prioritizing senior year of college over, you know, basically anything else. 

But hey! Now I’m graduated and have moved to Wisconsin for a year, a wild northern land where people say “bag” weird and I don’t know anyone else. Which means my lack of a social life will result in a whole lot of baking. So might as well start sharing it here again. 

(Lord knows if this will become a regular thing again, so let’s just take things slow, shall we?)




Meringues are always my go-to when I want to bake but have no ingredients/motivation/internet to look up recipes. We’ve already added nut butter to them…so why not nut butter powder?! 

These are made with peanut butter powder, an actual terrible substitute for real peanut butter when mixed with water, but a great way of adding peanut flavor when mixed with anything else! Here, it gives all the nutty goodness without messing with the delicate balance of the meringue by adding a ton of fat. 

I also added chocolate chips, because obviously.

So to recap…we took already great meringues and added PEANUT BUTTER AND CHOCOLATE. 

Yup, done. 

By the way, yes I did eat the entire batch of these meringues, so that should tell you how good they are ~slash~ how much social anxiety I have about meeting my new neighbors and dumping baked goods on them. All in good time, right?


Peanut Butter Chocolate Chip Meringues


2 egg whites
Pinch of salt
1/2 cup sugar
2 Tablespoons peanut butter powder
Small handful of chocolate chips*


Preheat oven to 200F. Line a baking sheet with parchment paper and set aside. 

In the clean bowl of a stand mixer (or use a hand mixer) beat the egg whites and salt on medium speed until completely white and opaque. Increase the speed to high, then slowly add the sugar just a bit by bit until you’ve used it all. Continue to beat until stiff peaks form. Lower the speed to slow, then add the peanut butter powder until it’s about half incorporated. 

Add the chocolate chips, then carefully fold them and the peanut butter powder in using a spatula until almost all incorporated (be careful not to deflate the egg whites). 

Using a pastry bag or a ziploc bag with the end cut off, pipe onto the prepared baking sheets. Bake for 2 hours until dry. 

*Totally up to you how many chocolate chips you want to include. Just don’t go crazy overboard and any amount will work. 

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{ 4 comments… add one }
  • Pixy July 27, 2017, 8:48 am

    Hi Rossi!

    I’m glad you’re back to baking and the blog. You are a gifted writer; just like your mom. The Jerow family is excited to meet you and I hope that will happen soon. They can introduce you to folks at church, which can be a good starting place. Wherever you go you carry your last name, and that name knows no strangers.

    • A Baking Girl July 27, 2017, 3:22 pm

      Hi Pixy, thanks so much!!

  • April December 3, 2017, 10:21 am

    Hi Rossi,
    Just asked this question on another cookie recipe – how long will these cookies keep? I’ve heard moisture in air or rain can affect the outcome of meringue cookies…is this true? I’ve never baked meringues because I thought they were delicate and unpredictable. Please educate a fellow baker.
    Thank you!

    • A Baking Girl December 4, 2017, 11:46 am

      Hi April! With these cookies, there’s so little peanut flour that having too much moisture actually would probably affect them a bit. If there’s a drizzle outside your window you’ll likely be fine, but if it’s super humid in your kitchen it could prevent them from drying properly. Unfortunately it’s a bit of trial and error, but if you’ve got the time and ingredients, why not give it a shot?

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