Peanut Butter-Chocolate Meringue Sandwiches

Creamy peanut butter filling is sandwiched between chocolate meringues, creating a flavor reminiscent of chocolate-peanut butter cups.

Yield: 15 servings (serving size: 1 cookie sandwich)

Ingredients

• 1  ounce  unsweetened chocolate, coarsely chopped
• 1/3  cup  powdered sugar
• 1/4  cup  unsweetened cocoa
• 2  large egg whites
• 1/8  teaspoon  cream of tartar
• 1/3  cup  granulated sugar
• 1/4  cup  reduced-fat peanut butter
• 2 1/2  tablespoons  powdered sugar
• 1 1/2  tablespoons  fat-free milk

Preparation

Preheat oven to 225º.

Place the chocolate in a medium microwave-safe bowl; microwave at HIGH 45 seconds or until almost melted, stirring until smooth. Cool completely.

Cover a large baking sheet with parchment paper; secure with masking tape. Sift together 1/3 cup powdered sugar and cocoa.

Place egg whites and cream of tartar in a medium bowl; beat with a mixer at medium speed until soft peaks form. Increase speed to high, and gradually add granulated sugar and then cocoa mixture, 1 tablespoon at a time, beating until stiff peaks form. Add 1/2 cup of egg white mixture to melted chocolate; beat just until blended. Add chocolate mixture to remaining egg white mixture, and beat just until blended.

Drop 30 mounds onto prepared baking sheet.

Bake at 225º for 1 hour and 15 minutes. Turn oven off; cool meringues in closed oven 1 1/2 hours or until dry. Carefully remove meringues from paper.

Combine peanut butter and remaining ingredients, stirring with a whisk until smooth. Spread about 1 teaspoon of peanut butter mixture onto flat sides of 15 meringues, and top with remaining meringues.

Nutritional Information

Calories:

70 (35% from fat)

Fat:

2.7g (sat 1g,mono 1.2g,poly 0.5g)

Protein:

2.2g

Carbohydrate:

11.2g

Fiber:

1g

Cholesterol:

0.0mg

Iron:

0.4mg

Sodium:

32mg

Calcium:

7mg