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