• 2 egg whites
  • 3 tablespoon milk
  • 1/8 teaspoon cream of tartar
  • 1 square (1 oz.) unsweetened chocolate
  • 1/2 cup sugar
  • 1 teaspoon butter
  • 1/2 cup finely chopped peanuts
  • 1/3 cup confectioner's sugar
  • 1/4 cup peanut butter
  • 1/2 teaspoon vanilla extract


Beat egg whites and cream of tartar until frothy. Gradually beat in sugar until stiff peaks form. Cover a large baking sheet with foil. Using a pastry tube with a star tip, pipe 48 small star meringues onto cookie sheet. Lightly press chopped Virginia peanuts on outside of meringues. Bake in a preheated 200 degree oven 1 hour or until meringues are crisp, cook. In a saucepan, over low hear, melt together milk, chocolate and butter. Beat in confectioners sugar, peanut butter and vanilla. Spread chocolate peanut filling evenly on bottom of 24 meringues, press bottoms of remaining meringues onto filling of prepared meringues. These may be made ahead and frozen. Makes 24 cookies.

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