Peanut Meringues
I live in the peanut capital of the world, and this is one of the recipes I get the most compliments on. The meringue is tender with a crisp outside and it holds a scoop of ice cream nicely. —Clara Giberson, Dothan, Alabama
8 ServingsPrep: 20 min. Bake: 1 hour + standing
Ingredients
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup sugar
- 1/2 cup finely chopped roasted peanuts
- Ice cream of your choice
Directions
- In a large bowl, beat egg whites, cream of tartar, vanilla and salt
- on medium speed until soft peaks form. Gradually beat in sugar, 1
- tablespoon at a time, on high until stiff peaks form. Fold in
- peanuts.
- Drop eight mounds onto a parchment paper-lined baking sheet. Shape
- into 3-in. cups with the back of a spoon. Bake at 250° for 1
- hour or until set and dry. Turn oven off; leave meringues in oven
- for 1 hour. To serve fill meringues with ice cream. Yield: 8
- servings.
Nutrition Facts: 1 meringue (calculated without ice cream) equals 159 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 65 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.