Chocolate Meringue Cookies with Peanut Butter Cream Centers

We all know that the combination of peanut butter is a winner! These cookies are no exception. They are super easy to make with minimal ingredients needed. Not only are they delicious, they’re cute, too! 😉

INGREDIENTS
1 cup confectioners sugar
2/4 cup almond meal
¼ cup cocoa powder, unsweetened
2 egg whites
Pinch of cream of tartar
¼ cup superfine sugar (you can make your own superfine sugar by processing regular sugar)

For Peanut Butter Cream Filling:
2 cups creamy peanut butter
1 cup powdered sugar
2  to 3 Tablespoons heavy cream
METHOD
Line 2 baking sheets with parchment or use a silpat.  Set aside.

Have your pastry bag ready with a plain ½ inch tip.

Sift confectioners sugar, almond meal and cocoa powder.  Set aside.

In a large mixing bowl, whisk egg whites for about a minute on high.  Add the cream of tartar and sugar.  Continue to beat for about 2 more minutes, or until the sugar is combined and the mixture rises and holds it shape.

Slowly fold in the dry ingredients and continue to fold just until everything is combined and you see no traces of egg white. Do not overmix.

Place the batter in the pastry bag.  Pipe 1-inch rounds onto the baking sheets about 1 inch apart.  Allow to sit for 20 minutes before you place them in the oven to bake.  While you’re waiting you can preheat the oven to 350 degrees and make the filling.

Bake cookies for approximately 10 to 15 minutes. Time may vary depending upon the size of your cookies.

For filling:
Beat the peanut butter and sugar together on high until combined.  Add the heavy cream, a little at a time, and continue to beat until light, fluffy and the desired consistency is obtained.

Once the meringues are cool place about a teaspoon of the peanut butter cream filling on the cookie bottom and sandwich together gently.  They taste best after they have been refrigerated for about an hour.

Enjoy!