- 1 ounce unsweetened chocolate, coarsely chopped
- 1/3 cup powdered sugar
- 1/4 cup unsweetened cocoa
- 2 large egg whites
- 1/8 teaspoon cream of tartar
- 1/3 cup granulated sugar
- 1/4 cup reduced-fat peanut butter
- 2 1/2 tablespoons powdered sugar
- 1 1/2 tablespoons fat-free milk
- calories 70
- caloriesfromfat 35 %
- fat 2.7 g
- satfat 1 g
- monofat 1.2 g
- polyfat 0.5 g
- protein 2.2 g
- carbohydrate 11.2 g
- fiber 1 g
- cholesterol 0.0 mg
- iron 0.4 mg
- sodium 32 mg
- calcium 7 mg
How to Make It
Preheat oven to 225º.
Place the chocolate in a medium microwave-safe bowl; microwave at HIGH 45 seconds or until almost melted, stirring until smooth. Cool completely.
Cover a large baking sheet with parchment paper; secure with masking tape. Sift together 1/3 cup powdered sugar and cocoa.
Place egg whites and cream of tartar in a medium bowl; beat with a mixer at medium speed until soft peaks form. Increase speed to high, and gradually add granulated sugar and then cocoa mixture, 1 tablespoon at a time, beating until stiff peaks form. Add 1/2 cup of egg white mixture to melted chocolate; beat just until blended. Add chocolate mixture to remaining egg white mixture, and beat just until blended.
Drop 30 mounds onto prepared baking sheet.
Bake at 225º for 1 hour and 15 minutes. Turn oven off; cool meringues in closed oven 1 1/2 hours or until dry. Carefully remove meringues from paper.
Combine peanut butter and remaining ingredients, stirring with a whisk until smooth. Spread about 1 teaspoon of peanut butter mixture onto flat sides of 15 meringues, and top with remaining meringues.