P.B. Addict

Happy Friday y'all!

Yesterday was crazy for me! School then work...I taught 5 classes back to back and I had a blast! Let's talk about peanut butter. It's not secret that I have been in love with peanut butter for quite some time. A spoonful here, a mouthful there. It's all good. Lately, I have been enjoying it with a crisp, sweet, honey crisp apple. Yum! Now, I love meringue cookies...it's like biting into a soft, pillow-like, cloud of crisp, sweet, cookie. If that makes sense at all. Anyway, I thought, why not put a bit of chocolate and peanut butter up in that meringue business? Totally happened.

I mean, don't you just love whipped egg whites with sugar?

It just looks like icing...tricked ya!

Then I folded in the melted chocolate peanut butter.

Swirly, swirly.

The thing that I love about these meringues is that they aren't perfect

Obviously, the oil in the peanut butter makes little cracks in them...so, they are a bit rustic.

I have found that you can use the word rustic to describe any sort of food that looks kind of rough around the edges. 

These are only a bit rustic. Totally acceptable

especially when they are "out of this world" delicious!

Make these today. Have an ah-mazing weekend. :)

Chocolate Peanut Butter Meringues (GF):

Ingredients:

1/4 c. melted Chocolate Peanut Butter (I used PB Crave's Choco Choco but you could combine 2 T. of melted dark chocolate with 2 T. creamy peanut butter)

3 large egg whites, at room temperature

pinch of salt

1/2 c. + 1 T. granulated sugar

Instructions:

1. Preheat the oven to 300 degrees F. Line 2 baking sheets with parchment paper.

2. Mix the peanut butter and chocolate together and melt in 15 second intervals in the microwave until the chocolate is melted and peanut butter is a drippy texture. Or if you are using a peanut butter with chocolate already in it, just melt in the bowl for about 20 seconds. 

3.. In the bowl of an electric mixer, fitted with the whisk attachment, beat the egg whites and salt together on medium-high speed until soft peaks start to form. 

4. Gradually start adding the sugar by the spoonful and continue whisking until all the sugar has been incorporated and the meringue is very thick. You want stiff peaks to form when you lift the whisk from the meringue.

5. Drizzle the chocolate peanut butter into the mixture and gently fold it into the meringue a couple of times.

6. Using a spoon, drop the meringue by large dollops onto the prepared baking sheets. 

7. Place the trays in the oven for 10 minutes, then lower the temperature to 200 degrees F and rotate the trays. Bake for 1 hour. They should look and feel dry. If they look as though they have a shiny covering over them, continue to bake for another 10 minutes.

8. Let cool on baking sheet for about 3 minutes. Serve.

Makes about 2 dozen meringues.

MANGIA!!!