Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Meringue Cookies with Salted Peanuts and Chocolate
These light, crisp, cloud-like meringue cookies are the perfect way to use a pileup of egg whites, along with small amounts of nuts and chocolate chips. If you prefer to use chocolate in bar form, you’ll need about 2 ounces, chopped. The meringues can be made into a dozen 3-inch cookies or six oversized 6-inch puffs. Serve them alone or split them open and fill them with whipped cream and scattered with fresh berries. The cookies will keep in an airtight container for up to five days.
12 small or 6 large
Meringues
2½ hours
35 minutes active, plus cooling
Ingredients
-
¼
cup salted roasted peanuts OR almonds OR cashews OR pistachios, chopped
-
⅓
cup dark chocolate OR semi-sweet OR milk chocolate chips, chopped
Directions
-
01Heat the oven to 250°F with a rack in the middle position. Line a rimmed baking sheet with kitchen parchment. In a small bowl, toss together the nuts and chocolate.
