Peanut Butter Meringues dipped in Chocolate – a light and fluffy dessert with swirls of peanut butter. Peanut butter and chocolate are the best combination. This dessert allows you to have them together in a cloud of whipped egg whites and sugar. 
Peanut Butter Meringues Dipped in Chocolate
If this is your first time making meringues here is a little Meringue 101 we have learned from watching so many baking shows.
- Use room-temperature eggs. Room-temperature eggs mix evenly into batters. To bring your eggs to room temperature you can either leave them out of the refrigerator for about an hour or place the eggs into a bowl of warm (not hot) water for 5-10 minutes.
- The key to a good meringue is really stiff egg whites. Oil causes egg whites to "break" or stay runny. Did you know that plastic bowls and utensils can hold onto oil even after it is washed? It is best to use a clean stainless steel or ceramic bowl and a metal whisk. We used a stand-up mixer and it worked well.
- How will I know when the eggs are stiff? You want to beat the eggs until they are stiff enough to slip the bowl over and the eggs stay in.
- Tips for adding the sugar: After your eggs are stuffed it is time to add your sugar. I recommend adding it slowly about 1 tablespoon at a time.
- Ready to add the vanilla? Fold in your extract with a metal spoon. If you want to add extra flavoring just make sure it does not have any oil.
- Cooking time. The recommendation for baking meringues is to bake them low and slow.
Pin for Later: Peanut Butter Meringues Dipped in Chocolate 
Peanut Butter Meringues Dipped in Chocolate
Ingredients
- 3 egg whites room temperature
- ½ teaspoon cream of tartar
- ¾ cup Sugar
- ½ teaspoon Vanilla
- ¼ cup creamy peanut butter
- ½ cup Chocolate Chips
- ⅓ cup Peanut Butter & Cocoa PEBBLES™ Cereal
Instructions
- Heat oven to 200ºF.
- Cover 2 baking sheets with parchment paper. Draw 24 (1-½-inch) circles on the parchment sheets. I used a shot glass to create the circles.
- In a metal bowl beat egg whites and cream of tartar with stand up or hand mixer. Start on low speed and move to high speed as peaks form.
- Add sugar, 1 tablespoon at a time, beating constantly until stiff peaks form.
- Gently stir in vanilla with a metal spoon.
- Carefully fold the peanut butter into the egg whites. Until the peanut butter is fully mixed.
- Spoon egg white mixture into resealable plastic bag; cut ½-inch piece off one bottom corner. Use circular motion to squeeze about 1 Tbsp. egg white mixture over each circle on parchment.
- Bake 1 hour 10 min. or until meringues are dry. You should be able to transfer them easily. If you live in a humid climate like we do in Florida. After and hour and 10 minutes turn the oven off and leave the meringues in the over for 6 hours or overnight.
- Once the meringues are dry melt the chocolate chips in the microwave. Start with 30 seconds, stir and if not fully melted heat again in 10 second increments.
- Dip half of the meringue into the chocolate and then add the Peanut Butter & Cocoa PEBBLES™ Cereal
- Let them cool and enjoy
Nicole Pyles says
Oh WOW these look so incredibly good. I can't believe it! I'm definitely going to be making these soon!
Cristy says
Thank you. They are so yummy!
Leslie says
I always forget about meringue cookies. Cool idea to dip them in the cereal for a little extra crunch and flavor!
Cristy says
Me too. I was so worried they would be too hard. I was wrong
Marina says
Have to try these ones, they look delicious 😀
Cristy says
Thank you. They are so yummy
Becca Wilson says
These snacks look like they would be so amazing. I love peanut butter and chocolate together!
Cristy says
My favorite combo too