Chocolate-Peanut Meringue Kisses

31 Mar

My meringues got really brown and I burned myself on the oven knobs, which were blazing hot due to the oven door being propped open per the directions. Despite that, they turned out quite tasty. The almost burned ones tasted like burnt marshmallow (a flavor I enjoy). I also used toasted almonds instead of peanuts, and that flavor also complemented the brownness. I’ll probably make these again, maybe at a lower temperature and with oven mitts always on so I don’t scorch myself again.


  • 2 large egg whites
  • 1 cup confectioners’ sugar
  • fine salt
  • 1/2 teaspoon pure vanilla extract
  • 2 oz roasted salted peanuts, finely chopped (about 1/2 cup) [I used almonds I had previously toasted]
  • 1/3 cup miniature chocolate chips


  1. Preheat over to 350. In a medium heatproof bowl, combine egg whites, confectioners’ sugar, and pinch of salt. Set bowl over (not in) a pot of barely simmering water and cook, whisking constantly, until mixture is warm and frothy and sugar is dissolved, 1 to 2 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until stiff, glossy peaks form, about 3 minutes. Beat in vanilla, then fold in peanuts and chocolate. Transfer mixture to a quart-size zip-top bag; with scissors, cut a 3/4-inch hole in one corner.
  2. Pipe 30 mounds (1 inch tall and 1 1/2 inches wide), 1 inch apart, on a parchment-lined rimmed baking sheet. Bake, using the handle of a wooden spoon to keep oven door slightly ajar, until dry to the touch, about 20 minutes, rotating halfway through. Let cool completely on sheet on wire rack before peeling off parchment. (Store in a single layer in airtight containers, up to 2 days.) Makes 30.
–Recipe courtesy Martha Stewart’s Everyday Food magazine, April 2012.
Final toasty product:

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Posted by on March 31, 2012 in Uncategorized


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