In a food processor grind about 1/4C peanuts, and sprinkle these on the meringues before going in the oven. Set the oven to 200F, or if you have an oven with a pilot light, then these are perfect cookies to simply put in your oven before you go to bed, without turning on the oven at all, the pilot light will be enough to dry them out all night. When you open up the oven they will be ready.
In a large bowl make a meringue using:
3 egg whites, preferably room temperature.
Add 1/8t cream of tartar. Whisk on medium speed the entire time, this will make the meringue more stable rather than whisking on high speed.
As you whisk add 2/3C sugar, sprinkle it throughout, not all at once, otherwise it will not increase in volume. meringues are very finicky. Keep whisking until you form stiff peaks.
When stiff, add 1/3C smooth peanut butter to the meringue, add in tablespoons and spread out. Fold it into the meringue, it will not completely smooth out, and that is okay, a swirl is pretty.
Pour this into a piping bag, with a medium round tip, pipe little dollops onto parchment paper about 1 inch apart. Sprinkle the ground peanuts on top and put into the oven.
They need to dry out, and they have to dry out at a low temperature of 200F, so it will take a minimum of 2 hours in the oven. They must be fully dry and crunchy, if not then you must keep them in the oven longer.
They're worth it. Keep them in an airtight container, and they'll be good for 2 weeks.
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