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Chocolate-Peanut Meringue Kisses

  • Yield: Makes 30
Chocolate-Peanut Meringue Kisses

Photography: Jonathan Gregson

Source: Everyday Food, April 2012


  • 2 large egg whites
  • 1 cup confectioners' sugar
  • Fine salt
  • 1/2 teaspoon pure vanilla extract
  • 2 ounces roasted salted peanuts, finely chopped (1/2 cup)
  • 1/3 cup miniature chocolate chips


  1. Preheat oven to 350 degrees. In a medium heatproof bowl, combine egg whites, confectioners' sugar, and pinch of salt. Set bowl over (not in) a pot of barely simmering water and cook, whisking constantly, until mixture is warm and frothy and sugar is dissolved, 1 to 2 minutes. Remove bowl from heat and, using an electric mixer, beat mixture on high until stiff, glossy peaks form, about 3 minutes. Beat in vanilla, then fold in peanuts and chocolate. Transfer mixture to a quart-size zip-top bag; with scissors, cut a 3/4-inch hole in one corner.

  2. Pipe 30 mounds (1 inch tall and 1 1/2 inches wide), 1 inch apart, on a parchment-lined rimmed baking sheet. Bake, using the handle of a wooden spoon to keep oven door slightly ajar, until dry to the touch, about 20 minutes, rotating halfway through. Let cool completely on sheet on a wire rack before peeling off parchment.

Cook's Note

Try This
For Passover, swap 3/4 cup superfine sugar and 1/2 teaspoon lemon juice for confectioners' sugar. Bake 5 minutes more.

Reviews (1)

  • tamargenger 30 Jan, 2013

    I absolutely love meringues and this sounds like a new twist I would love to try. I love that you gave a tip for Passover, but I want to point out that we can get Kosher for Passover confectioner's sugar so that should work fine, but peanuts are not considered kosher for Passover by most Ashkenazi Jews, however other nuts like walnuts, almonds or hazelnuts I am sure would work nicely in this too.

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