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Peanut Meringues

 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 McCormick® Pure 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.
Nutritional 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.