Peanut Meringue Cookies - Bon Appetite

By norsegal8

Ingredients

• 1 cup plus 2 tablespoons skin-off unsalted, roasted peanuts
• 2 large egg whites, room temperature
• 1 cup powdered sugar
• 1/4 teaspoon kosher salt
• 1/2 teaspoon vanilla extract

Details

Adapted from bonappetit.com

Preparation

Step 1

Preheat oven to 350°. Spread out peanuts on a rimmed baking sheet. Using a mug or a rolling pin, crush into large bits; set aside.

Pour water into a medium saucepan to a depth of about 1" and bring to a simmer over medium. Combine egg whites, powdered sugar, and salt in the bowl of a stand mixer and set over saucepan (you want bowl to rest securely in the rim of the saucepan over, not touching, the water). Heat, whisking constantly, until whites are hot to the touch (you can check with an instant-read thermometer; it should register 120°), about 5 minutes.

Transfer bowl to stand mixer fitted with whisk attachment and beat on high speed until soft peaks form. Add vanilla and continue to beat meringue until very thick and glossy stiff peaks form, about 5 minutes total. Using a rubber spatula, fold in half of reserved peanuts, then add remaining peanuts and work in just enough to create streaks. Immediately spoon heaping tablespoons onto a parchment-lined baking sheet into 1½" mounds, spacing about 1" apart.

Place meringues in the oven and prop the door ajar with the handle of a wooden spoon. Bake meringues until they puff slightly, crack along the sides, and feel dry on the outside but soft to the touch, 15–20 minutes. Transfer meringues to a wire rack and let cool.

Do Ahead: Meringues can be made 2 days ahead. Store airtight at room temperature.