Food & Cooking Recipes Dessert & Treats Recipes Chocolate-Peanut Meringue Kisses 3.9 (18) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 11, 2019 Print Rate It Share Share Tweet Pin Email Photo: Jonathan Gregson Yield: 30 Chocolate chips and chopped peanuts add a salty-sweet surprise to these dainty confections. They're a crowd-pleasing dessert to serve at a Passover seder. Ingredients 2 large egg whites 1 cup confectioners' sugar Fine salt ½ teaspoon pure vanilla extract 2 ounces roasted salted peanuts, finely chopped (½ cup) ⅓ cup miniature chocolate chips Directions 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. Cook's Notes Try ThisFor Passover, swap 3/4 cup superfine sugar and 1/2 teaspoon lemon juice for confectioners' sugar. Bake 5 minutes more. Cook's Notes Store in a single layer in airtight containers, up to 2 days. Rate it Print