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Location: Texas, United States

Saturday, April 04, 2009

PB&B Cloud Cookies

From Rachael Ray's Silvana Nardone

4 large egg whites, at room temperature
1/4 tsp salt
3 cups confectioner's sugar
1 cup creamy peanut butter, at room temp
2 Tbsp unsalted butter, at room temp
3 Tbsp mashed ripe banana
1/4 tsp fresh lemon juice
1/2 cup salted peanuts, chopped (I used chopped nut ice cream topping)

Position racks in the upper and lower thirds of the oven and preheat to 350 degrees. Line 2 cookies sheets with parchment. Using an electric mixer, beat the egg whites with 1/8 tsp salt at medium-high speed until stiff peaks form, about 3 minutes. Gradually mix in 1 1/2 cups confectioner's sugar and beat until thick and glossy, about 2 minutes. Fold in the peanut butter until just blended.

Using a 1-inch ice cream scoop (or like me, just using your fingers), place 16 mounds of the cookie mixture evenly on each prepared cookie sheet. Bake, switching and rotating sheets halfway, until golden, 20-25 minutes. Let cook slightly on the sheets, then, using a metal spatula, transfer to a rack to cool completely.

Meanwhile, using an electric mixer, beat the butter with the remaining 1 1/2 cups confectioner's sugar and 1/8 tsp salt on medium speed until fluffy, about 5 minutes. With the mixer on low speed, beat in the banana and lemon juice.

Spread banana frosting on the cooled cookies and sprinkle the peanuts on top.



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