Meringue Cookies with Salted Peanuts and Chocolate

12 small or 6 large Meringues

2½ hours 35 minutes active, plus cooling

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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

  • cup dark chocolate OR semi-sweet OR milk chocolate chips, chopped

Directions

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