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Peanut Butter-Chocolate Meringue Sandwiches

Karry Hosford
Yield 15 servings (serving size: 1 cookie sandwich)
Creamy peanut butter filling is sandwiched between chocolate meringues, creating a flavor reminiscent of chocolate-peanut butter cups.

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

Nutrition 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

How to Make It

  1. Preheat oven to 225º.

  2. Place the chocolate in a medium microwave-safe bowl; microwave at HIGH 45 seconds or until almost melted, stirring until smooth. Cool completely.

  3. Cover a large baking sheet with parchment paper; secure with masking tape. Sift together 1/3 cup powdered sugar and cocoa.

  4. 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.

  5. Drop 30 mounds onto prepared baking sheet.

  6. 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.

  7. 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.