Meringue Cookies with Peanut Butter Filling

3 lg Egg Whites

1/2 teaspoon Cream of Tartar

3/4 cup Sugar

1 teaspoon Almond Extract

1 Tablespoon Cocoa

1/2 cup Confectioners Sugar

Wax Paper

Food Coloring if you would like to make them another color

Preheat oven at 300* F.

In mixing bowl, whisk the egg whites until frothy. 

Add cream of tartar and almond extract.

Add sugar gradually.

Food coloring if you are using it. 

Turn mixer up on high and beat for 5 min until forms a stiff peak.

Fold in confectioners sugar and cocoa.

Line cookie sheet with wax paper. Make circles on paper so that the cookies are about the same size. With a piping bag and a large round tip fill in the circles with meringue mixture.

Cook at 300* F. For 10 min, until dry. Let set 5 min before removing them from wax paper. I pick up the paper and peel it away from the cookie, so they don't break.

Peanut Butter Filling

1/2 cup Peanut Butter

1/2 stick Butter

1/2 cup Confectioners Sugar

2 Tablespoons Milk

Cream together butter and peanut butter. 

Add confectioners sugar and milk.

Add more milk if too thick. If it gets too thin add more confectioners sugar.

Pipe the filling between two meringue cookies.

Made by: Celeste 

Feb 9, 2013