These sweet peanut butter-flavored meringue cookies are perfect for special occasions. Dipped in melted chocolate and full of crunchy peanuts, they can be stored in an airtight container in the refrigerator for up to two weeks, or in the freezer for up to three months. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • Preheat oven to 300 degrees F. Lightly grease a cookie sheet or line with parchment paper.

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  • In a stainless steel or glass bowl, beat egg whites and cream of tartar with a mixer on high until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). In another bowl, gently fold together about one-fourth of the beaten egg whites and the peanut butter. Fold the peanut butter mixture into the remaining egg whites. Fold in peanuts. Drop mixture by teaspoons 2 inches apart onto the prepared cookie sheets.

  • Bake 10 minutes. Turn oven off and let cookies dry in oven with door closed 15 minutes. Remove; cool on wire racks.

  • Heat and stir chocolate and shortening in a small saucepan over medium-low heat until melted and smooth. Remove from heat. Dip the bottom of each macaroon in the melted chocolate, covering 1/8 to 1/4 inch of the bottom. Place macaroons on waxed paper; let stand until chocolate is set.

Tips

Tip: We do not recommend using a sugar substitute for this recipe.

Nutrition Facts

115 calories; 6.4 g total fat; 38 mg sodium. 13.2 g carbohydrates; 2.7 g protein; Full Nutrition