peanut butter & chocolate meringue stack
Serves 8 to 10
meringue layers
1 1/4 c. salted peanuts
2/3 c. sugar
6 large egg whites
1/8 tsp cream of tartar
pinch of salt
- Preheat oven to 275 degrees. Line large baking sheet parchment paper.
- Finely grind 1 c. nuts with 1/4 c. sugar in food processor. Coarsely chop remaining 1/4 nuts.
- Using a stand mixer, beat egg whites, cream of tartar, and a pinch of salt until foamy. With mixer running, gradually add remaining 1/2 c. sugar, beating until meringue is stiff and glossy.
- Add ground nut mixture and coarsely chopped nuts; fold to blend.
- Spoon meringue onto parchment and spread evenly to fill.
- Bake until golden brown all over and dry to the touch but still slightly soft - about 1.4 hours. Transfer to rack and cool completely.
1/2 c. chunky peanut butter
1/4 c. brown sugar
pinch of salt
1 c. whipping cream
1 tbsp
1 tsp vanilla
- Using electric mixer, beat peanut butter, brown sugar, and salt. With mixer running, gradually beat in 1/2 c. heavy cream to blend.
- In another bowl, beat remaining 1/2 c. cream, sugar, and vanilla until peaks form. Fold two mousse mixtures together.
- Chill until ready to use.
glaze
1/4 c. unsweetenned cocoa
1/4 c. sugar
1 c. heavy whipping cream
1 c. semi-sweet chocolate chips
- Whisk cocoa powder and sugar in medium saucepan to blend well. Gradually add 1/4 c. water, whisking until smooth. Whisk in heavy cream.
- Bring to a boil over medium heat, whisking frequently. Reduce to low heat and add chocolate chips, whisking to melt.
assemble- Cut meringue into three equal rectangles (about 10 x 5 inches). Slide a thin knife between meringue and parchment to loosen.
- Layer one meringue, half of the mousse, and half of the ganache. Repeat for second layer. Top with third piece of meringue.
- Drizzle remaining ganache on top. Chill for 3 hours minimum or two days maximum.
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