PB Kiss Meringue Cookies


  • 3 egg whites
  • 3/4 tsp vanilla extract
  • 1/4 c. baking truvia (make sure its the BAKING truvia, this worked perfectly) or 1/2 c. sugar
  • 3 T. PB2 – you can’t do real PB with this, it will make the meringue drop
  • Tiny pinch of cream of tartar
  • 1 Tablespoon chocolate chips (12 chocolate chips)


  • Place egg whites in large bowl making sure there is NO YOLK in them at all, and set them out until they are room temp (about 20-30 minutes)
  • Preheat oven to 300 degrees.
  • Add vanilla to egg whites and beat with mixer on medium until soft fluffy peaks form, this may take 2-3 minutes.
  • Gradually add truvia or sugar at about a tablespoon at a time.
  • Gently and slowly fold in PB2.
  • This will slightly deflate your egg whip but don’t worry, just keep adding and folding the PB2 in slowly.
  • Take mixture and spoon 12-15 large dollops onto an oil sprayed cookie sheet. I found that this made 12 medium sized cookies for me.
  • Place 1 chocolate chip on top of each meringue cookie and bake for 25-30 minutes. I like them at about 25 minutes so they are a bit chewy.
  • Let cool about 10-20 minutes and serve
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