Meringue Cookies with Peanuts and Chocolate
Egg whites and peanuts provide protein, while 99% chocolate adds deep cocoa flavor. Baking leaves the meringues light and crisp.
In a clean, dry bowl, beat the egg whites (99 g) with juice squeezed from a lemon (15 g) until soft peaks form.
Combine the erythritol (60 g), vanilla (1 g), and xanthan gum (0.7 g). Gradually add the mixture to the egg whites, beating until stiff and glossy.
Melt the chocolate 99% (20 g) and finely chop the peanuts (50 g).
Gently fold the peanuts into the meringue. Drizzle in the chocolate, then fold the mixture a few times to form a marbled pattern.
Pipe or spoon the mixture onto a parchment-lined baking sheet.
Bake at 150 °C for 30 minutes, until the meringues are dry. Cool the meringues on the baking sheet to room temperature, then remove them.
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