, and it’s a simple meringue cookie with a swirl of peanut butter running through it. Ordinarily, a meringue serves as a vehicle for other flavors, but here, the added peanut butter was mixed into the sweet, crisp, light as air cookie and chopped salted peanuts were sprinkled on for added crunch. Egg whites were whisked in a mixer with cream of tartar and eventually, sugar was added. During the class, Medrich pointed out that if you add the sugar too early while whisking the egg whites, you’ll get a glossy but limp meringue. For firmer meringue, add the sugar, after the whites have become opaque, very slowly over a two minute period. Then, dot the top of the meringue with well-stirred, natural peanut butter, and just barely fold it into the egg whites. The peanut butter should be streaked throughout the meringue. I piped the meringue into small cookie-cloud shapes onto baking sheets and topped them with the chopped nuts. The cookies baked at 200 degrees F for one and a half hours, and then they remained in the oven after it was turned off until they were cool.
The crackly texture and the sweetness of the meringue mixed with peanut butter and salted chopped peanuts just worked so well together. Thankfully, my home-baked versions stood up to my memory of them from the class. And, now I need to finish reading through the book to get several new ideas for what to bake next.
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Lisa, these look absolutely delicious! WOW...can't wait to try them. They're gorgeous and so unique - thanks for sharing!
Super cute and dainty. A little cloud of deliciousness!
Wow...these look fantastic. I need to get that book; so great you were there for that class! I wonder if she was at our Central Market?! Cheers from Houston!
Those look marvelous!! Would love to have some with my cup of coffee now!
So soft and beautiful peanut butter clouds.. Adorable treats :) I guess they are just melting in the mouth :)
I love anything with peanut butter but these look especially delicious
I am a sucker for peanut anything! These look wonderful, I'd love to get my hands on them :D
*kisses* HH
You took a class with Alice Medrich! How super cool! Yeah, she would be awesome to learn about cookies from. And these clouds? I'm in heaven just LOOKING at them!
What a pretty cookie. Love it!
It sounds like a great class! The cookies look so amazing... I am a sucker for anything with peanut butter :)
Great tip about when/how to add sugar to meringues. I've learned this the hard way, with many ruined batches of unfluffy meringues. Love the idea swirling PB into meringues and making "clouds." Beautiful!
Lucky you...an class with Alice Medrich! I'm jealous.
These look marvelous, Lisa. I've not had very good luck with meringue type cookies in Florida...they just don't hold up for long. Perfect if you can eat them immediately.
this cookies sounds so delicious... PB in a meringue is definately my kinda cookie:)
Lisa, these peanut butter clouds sure look like yummie clouds...I can only imagine how nice they taste...love it!
oh my, this sounds fantastic!
Yours are as beautiful as Alice's! This was my favorite cookie from the class. I had forgotten (not a good note taker) her tip on sprinkling spices on top rather than mixing in. Thanks for the reminder.
Peanut Butter in Meringue has be so intrigued, it really would be chewy yummy wouldn't it. Love it.
Those look melt in your mouth fantastic!! Have you taken a lot of CM cooking classes? How do you like them?
Sara: I have taken several CM classes and always really enjoy them and learn a lot.
Those look so pretty and light. Delicate but probably packed with flavor. Kudos! I'd call that class a success!
Light and looks melty! :)
Lisa, these look and sound heavenly! I just used a salted peanut dacquoise in my entremet, but I wish I had even a 'nano thought' of swirling peanut butter through it! I'm going to have to get that book - I just realized, I don't own one cookbook dedicated to cookies only, weird!
Lisa, those cookies are to die for! The combination of creamy peanut butter and meringue is just sensational!
typically, meringue-y cookies are useless to me, but i like the idea of crunchy peanuts and rich peanut butter bursting through. nice pick!
Your PB clouds look amazing, fantastic & apart too, Lisa! Waw!
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I would have loved to attend this class; the tip on the foil, I learned from Julia Child. I love the idea for these cookies because to me meringues are too too sweet; the peanuts cut the sweetness, which is ideal.
How can you resist anything with a name like peanut butter cloud? It just sounds so heavenly. I have this book, too, and cannot wait to start baking cookies from it.
I have to pass this one on to a pb crazed friend!
I wish we had places here that teach cooking classes, yeah I can teach, but its fun to go and get others perspectives right? Yeah!
I learned to make this recipe from my mom as a kid. It was my dad's favorite cookie and I was making big batches of them for him as a pre-teen. Thanks for this great memory...I was just missing my dad last night and this warms my heart! I will have to make these soon.In her most recent Policy Address, the Chief Executive has revived the revitalisation scheme of industrial buildings first introduced a decade ago, this time with less stringent rules. Under the new scheme, owners of industrial buildings, provided that they are pursuing or have completed revitalisation, are allowed to convert their properties into transitional housing for low-income families.
Earlier in February, the Development Bureau also began allowing owners of individual units in industrial buildings to repurpose their properties for five specific use types for an initial five-year period without incurring temporary waiver or fees. The expansion of use categories under the revitalization scheme is expected to be implemented progressively from 2019.
The Chamber is delighted to have invited Ms Rosanna Tang, Head of Research from Colliers to speak on the prospects and opportunities arising from this Government initiative with particular emphasis on San Po Kong in East Kowloon where a second CBD is gradually taking shape.
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Rosanna graduated from Peking University with a Bachelor of Law degree majoring in Political and Public Administration, with a double degree in Sociology. She then went on to earn a Master of Science degree in Finance from the University of Michigan.The very first one imported was the Valencia Orange 1M Pace Car which debuted at the Rolex 24 hour race at Daytona.
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