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.
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.