Peanut Butter-Chocolate Meringue Sandwiches

Peanut Butter-Chocolate Meringue Sandwiches Recipe
Karry Hosford
Creamy peanut butter filling is sandwiched between chocolate meringues, creating a flavor reminiscent of chocolate-peanut butter cups.

Yield:

15 servings (serving size: 1 cookie sandwich)

Recipe from

Cooking Light

Nutritional Information

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

Ingredients

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

Preparation

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.

Note:

Wendy Kalen,

May 2004
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