Peanut Butter Tea Meringues by jej

[S_Wirth]

Peanut Butter Tea Meringues

Submitted by: jej
Last Updated: 9/19/2006

Melt in your mouth cookies! I love these little bites...

• This is about one of the simplest cookie recipes ever. For me they are special enough to put with fancy cookies for special occasions, as they are "melt-in-your-mouth" morsels.

• 1/4 t. salt
• 2 egg whites
• 3/4 c. sugar
• 1/2 c. peanut butter

• Set oven to 325 and place parchment on the cookie sheet.

• Next, if the peanut butter is stored in the fridge, be sure to remove it so it has time to warm to room temperature. I even like to beat the peanut butter with electric mixer to soften it a bit. I think it folds into the egg whites much more easily when it is time to do that. Just be sure that, if you beat it before the egg whites, the beater blades are washed really well, so they will beat the egg whites properly. You don't want the oils from the peanuts on the blades or the whites will not beat up as high as if absolutely clean.

• Add salt to egg whites and proceed to beat them as though you are making meringue for a pie. When they become frothy, add the sugar gradually. Continue beating until the sugar is totally dissolved and there are good strong peaks. However do not overbeat, either.

• Fold the peanut butter into the meringue. I like to stop folding it in when there are still some streaks of p.b. and white meringue showing, as it adds to the appearance of the finished cookies.

• Drop by teaspoonsful onto the parchment. Try to make all of the mounds the same size. I like to swirl a little peak or point at the top. You can make them larger, if you wish, but I think they are special as bite-size morsels.

Bake at 325 for about 20 minutes. The smaller ones may take a little less time, so keep an eye on them. The tops will have a bit of the 'crackle' effect, and look dry-ish.

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