How to Make Peanut Meringue Cookies
Preheat the oven and baking sheet., Crush the peanuts., Heat water in a saucepan and measure the meringue ingredients., Whisk and heat the meringue mixture., Whisk the meringue and add the vanilla., Fold in the peanuts., Scoop the meringues onto the...
Step-by-Step Guide
-
Step 1: Preheat the oven and baking sheet.
Turn the oven on to 350 °F (177 °C) (180 C).
Get out a rimmed baking sheet and line it with parchment paper.
Set the pan aside.The parchment paper will keep the meringues from sticking to the pan and make them easier to remove. -
Step 2: Crush the peanuts.
Scatter 1 cup plus 2 tablespoons (29.6 ml) (130 g) of roasted peanuts on a rimmed baking sheet.
Use a rolling pin or mug to crush the roasted peanuts into large chunks.
Set the peanuts aside while you make the meringue.Use peanuts that are unsalted with the skins removed. , Set a medium saucepan on the stove and pour about 1-inch (2.5 cm) of water in it.
Turn the heat to medium, so the water simmers.
Measure the meringue ingredients into a mixing bowl.
You'll need:2 large egg whites at room temperature 1 cup (125 g) powdered sugar ¼ teaspoon kosher salt , Set the mixing bowl over the saucepan of simmering water and ensure that the bowl doesn't touch the water.
Whisk the meringue mixture constantly for about 5 minutes.
The meringue should turn white and become hot.If you want to check the meringue using an instant-read thermometer, the meringue should be 120 degrees F (50 C). , Remove the bowl and set it into a stand mixer with a whisk attachment.
Beat the meringue mixture on high speed and stir in ½ teaspoon of vanilla extract.
Keep whisking the mixture on high for about 5 minutes.The meringue should become thick and glossy.
If you lift the whisk attachment up, it will create stiff peaks in the meringue.
If you don't have a stand mixer, you can use a hand mixer but it may take longer to whisk. , Pour half of the crushed peanuts into the meringue mixture and use a rubber spatula to gently fold them in.
Pour in the remaining crushed peanuts and fold them in a little more.To fold the peanuts, hold the rubber spatula and use a twisting motion with your wrist to incorporate the peanuts into the meringue.
The goal is to combine the peanuts without destroying the volume of the meringue. , Use a large spoon to scoop the meringue onto the parchment paper-lined baking sheet.
Each meringue cookie should be about 1 1/2-inches (3.8 cm) in size.
Ensure that they're about 1-inch (2.5 cm) apart on the baking sheet.You can keep the meringues in a mound on the sheet.
This will give them a classic shape as they bake. , Put the sheet in the oven and close the door, but leave the handle of a wooden spoon wedged, so the door is propped open.
Bake the meringues for 15 to 20 minutes.
They should puff a little and become dry around the sides.
Don't worry if they crack a little.
Let the meringues cool completely on a wire rack before you serve them.If you want crunchier meringues, bake them at 200 °F (93.3 °C) (90 C) for 45 minutes with the door propped open.
You can store the meringues in an airtight container for up to two days. -
Step 3: Heat water in a saucepan and measure the meringue ingredients.
-
Step 4: Whisk and heat the meringue mixture.
-
Step 5: Whisk the meringue and add the vanilla.
-
Step 6: Fold in the peanuts.
-
Step 7: Scoop the meringues onto the baking sheet.
-
Step 8: Bake the peanut meringues.
Detailed Guide
Turn the oven on to 350 °F (177 °C) (180 C).
Get out a rimmed baking sheet and line it with parchment paper.
Set the pan aside.The parchment paper will keep the meringues from sticking to the pan and make them easier to remove.
Scatter 1 cup plus 2 tablespoons (29.6 ml) (130 g) of roasted peanuts on a rimmed baking sheet.
Use a rolling pin or mug to crush the roasted peanuts into large chunks.
Set the peanuts aside while you make the meringue.Use peanuts that are unsalted with the skins removed. , Set a medium saucepan on the stove and pour about 1-inch (2.5 cm) of water in it.
Turn the heat to medium, so the water simmers.
Measure the meringue ingredients into a mixing bowl.
You'll need:2 large egg whites at room temperature 1 cup (125 g) powdered sugar ¼ teaspoon kosher salt , Set the mixing bowl over the saucepan of simmering water and ensure that the bowl doesn't touch the water.
Whisk the meringue mixture constantly for about 5 minutes.
The meringue should turn white and become hot.If you want to check the meringue using an instant-read thermometer, the meringue should be 120 degrees F (50 C). , Remove the bowl and set it into a stand mixer with a whisk attachment.
Beat the meringue mixture on high speed and stir in ½ teaspoon of vanilla extract.
Keep whisking the mixture on high for about 5 minutes.The meringue should become thick and glossy.
If you lift the whisk attachment up, it will create stiff peaks in the meringue.
If you don't have a stand mixer, you can use a hand mixer but it may take longer to whisk. , Pour half of the crushed peanuts into the meringue mixture and use a rubber spatula to gently fold them in.
Pour in the remaining crushed peanuts and fold them in a little more.To fold the peanuts, hold the rubber spatula and use a twisting motion with your wrist to incorporate the peanuts into the meringue.
The goal is to combine the peanuts without destroying the volume of the meringue. , Use a large spoon to scoop the meringue onto the parchment paper-lined baking sheet.
Each meringue cookie should be about 1 1/2-inches (3.8 cm) in size.
Ensure that they're about 1-inch (2.5 cm) apart on the baking sheet.You can keep the meringues in a mound on the sheet.
This will give them a classic shape as they bake. , Put the sheet in the oven and close the door, but leave the handle of a wooden spoon wedged, so the door is propped open.
Bake the meringues for 15 to 20 minutes.
They should puff a little and become dry around the sides.
Don't worry if they crack a little.
Let the meringues cool completely on a wire rack before you serve them.If you want crunchier meringues, bake them at 200 °F (93.3 °C) (90 C) for 45 minutes with the door propped open.
You can store the meringues in an airtight container for up to two days.
About the Author
Edward Parker
A seasoned expert in arts and creative design, Edward Parker combines 5 years of experience with a passion for teaching. Edward's guides are known for their clarity and practical value.
Rate This Guide
How helpful was this guide? Click to rate: