Ingredients
3largeegg whites,at room temperature
⅛tspcream of tartar
⅔cupsugar
⅓cupsmooth peanut butter,well stirred
3tbspsalted peanuts,finely chopped
Preparation
Preheat the oven to 200 degrees F. Line two cookie sheets with parchment paper. Position racks in upper and lower thirds of the oven.
In the bowl of a heavy duty mixer fitted with the whisk attachment (or a bowl if using a hand mixer with beaters), combine the egg whites and cream of tartar.
Beat at medium-high speed (or high speed if using a hand mixer) until the egg whites are creamy white and hold soft peaks when the beaters are lifted out of the bowl.
Continue to beat on medium-high speed, adding sugar a little at a time, taking about 2 minutes in all, until the whites are glossy and stiff. When the whisk is lifted out the bowl, the whites should hold stiff peaks.
Scatter small spoonfuls of the peanut butter over the meringue. With a large rubber spatula, fold the peanut butter into meringue until streaky.
Using two soup spoons, drop heaping tablespoons of meringue about 1½ inches apart onto the lined cookie sheets. Sprinkle each meringue with a bit of chopped peanuts.
Bake for 1½ hours, rotating the pans from top to bottom and front to back halfway through baking. Turn off the heat and let the meringues cool completely in the oven.
Store the cookies in an airtight container as soon as they are cool. They will keep for about 2 weeks.
