Peanut Butter Meringue Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Egg whites

• Condiments

  • 2/3 cup Granulated sugar or splenda
  • 1/2 cup Peanut butter, smooth

• Baking & Spices

  • 1/8 tsp Cream of tartar

Found on edible-woman.com

Ingredients

• 2 egg whites
• ⅛ teaspoon cream of tartar
• ⅔ cup granulated sugar or Splenda
• ½ cup smooth peanut butter

Directions

• Preheat the oven to 300°F/150°C and line two baking sheets with parchment paper.
• Using a standing mixer with a whisk attachment or handheld beaters, whisk the egg whites and cream of tartar together on high speed until soft peaks form. Gradually sprinkle in the sugar while still beating; continue to beat until the whites are thick, glossy, and stiff. This will take several minutes.
• Gently fold in the peanut butter just until incorporated.
• Drop the mixture by heaping tablespoon-sized blobs onto your prepared baking sheets, leaving lots of room for them to spread. Bake for 20-22 minutes - theyll be set and slightly golden on the bottom.
• Allow to cool on a wire rack, then store in an airtight container.