Chocolate Caramel Peanut Butter Meringue Cookies
Airy meringue cookies swirled with peanut butter, filled with even more peanut butter, caramel and milk chocolate ganache. They taste like a candy bar, but in cookie form.
Ingredients
Meringue
- 135 grams egg whites room temperature, around 4-5 egg whites (depending on the size of the egg)
- 165 grams granulated sugar
- 210 grams smooth peanut butter (not natural) mixed in
- 112 grams smooth peanut butter (not natural) piped in each cookie
Milk Chocolate Ganache
- 200 grams milk chocolate chopped finely
- 80 grams heavy cream
Caramel
- 338 grams condensed milk 1 300 ml can
- 100 grams brown sugar
- 40 grams unsalted butter
- 1 tbsp corn syrup
- 2 tsp sea salt
Instructions
Meringue
- Preheat oven to 200°F and line 2 baking sheets with parchment paper. Make there are two evenly spaced oven racks in the oven.
- In a stand mixer or using an electric hand mixer, whip egg whites until foamy.
- Once foamy, continue to whip, slowly adding in the sugar.
- Continue whipping until the meringue reaches stiff peaks.
- Fold in the peanut butter (mixed in) until there are streaks of peanut butter, but no giant chunks.
- Transfer the meringue to a large piping bag fitted with the piping tip of your choice.
- Pipe a circle around 2.5 inches (6 cm) in diameter, then pipe over the edges 2 times to form a cup shape. Leave 1 inch (2.5cm) between each cookie.
- Transfer the peanut butter (piped in each cookie) into a small piping bag. Then pipe around 1/2 tsp peanut butter into each cookie. The center of the cookie should only be around half filled.
- Place both baking sheets into the oven and bake for 1 hour and 15 minutes, rotating the baking sheets to the other oven rack after 40 minutes.
- Turn the oven off and leave the cookies in the oven for 1 hour, or until fully cooled.
Milk Chocolate Ganache
- In a small bowl, combine the chocolate and cream.
- Heat on low in the microwave in 30 second intervals, until the chocolate is melted. You can also heat the chocolate and cream using a double boiler.
- Whisk until smooth and shiny. Cool until thickened and set aside.
Caramel
- In a medium saucepan, combine all the ingredients except the salt.
- Cook on medium low heat, stirring constantly, until the caramel is at 225°F. The caramel should be golden and bubbling.
- Scoop around 1 tsp of caramel into the center of each cookie. You can do this while the caramel is still hot.
- Scoop or pipe around 1 tsp of ganache onto the center of each cookie. Allow the ganache to set (it will not longer be sticky to the touch).