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These peanut butter and jelly meringue cookies melt in your mouth! They are so good and so easy to make and your kids will love them. Filled with pb&j and shaped like a cute little bear these little guys will have you doing the happy dance.
Change it up!
These peanut butter and jelly meringue cookies are so fun, and you should be able to have fun and enjoy them. I used raspberry jam for these guys, but you can use your favorite combination of peanut butter and jelly. Whether it’s grape or apple, it doesn’t matter what you use. You could even use almond butter, although I find almond butter to be a lot more oily so it may not turn out as one would expect it too.
Products I recommend for making this dessert.
Above are some products that I personally use and recommend for this recipe and to have for everyday use. One thing that I highly suggest getting when making french macarons is a silpat. A silpat is a reusable parchment paper and it’s such a great investment. I find it easier to use a silpat versus parchment paper when making french macarons because it doesn’t move around but it also makes it easier to remove the cookies too.
peanut butter and jelly meringue cookies
- 1/4 cup peanut butter i used creamy but crunchy will work too
- 1/4 cup jelly i used raspberry, but really any jelly is good jelly!
- 3 egg whites
- 1 cup granulated sugar
- pinch cream of tartar
- 1 tsp vanilla extract
- brown food color optional
- swirl the peanut butter and jelly of your choice into a piping bag. pipe little dots onto a sheet-pan with parchment paper and then place into the freezer to harden.
- preheat the oven to 200 degrees F and line a sheet pan with parchment paper. in the bowl of an electric mixer, whip the egg whites until foamy and then add the cream of tartar. continue whipping on high until soft peaks start to form and then gradually add in the sugar and whip until stiff peaks form and the meringue is nice and glossy. add in the salt, vanilla and food coloring if desired. put some of the meringue into a bowl and take the frozen pb&j and roll in the meringue using a fork. place onto another sheet-pan with parchment paper then pipe more meringue on top, a smaller round in the center of that and 2 little dots on the top to form the ears. bake for 2 hours and let cool.
- take a little bag of melted chocolate and pipe the eyes and snout to make the face of the bear.