3 egg whites, at room temperature
Pinch fine sea salt
3/4 cup superfine baker’s sugar
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1 teaspoon instant espresso powder
2/3 cup mini semisweet chocolate chips
2/3 cup chopped roasted pecans
Place an oven rack in the center of the oven. Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper or a Silpat. Set aside.
In a stand mixer fitted with the whisk attachment, beat the egg whites and salt until frothy, about 1 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the cream of tartar, vanilla extract, and espresso powder. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, about 3 to 5 minutes. Using a spatula, fold in the chocolate chips & pecans. Drop 1/4 cup of the mixture onto the prepared baking sheet about 2 inches apart. Bake for 30 minutes. Rotate the pan and bake for another 30 minutes. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
Store airtight in a plastic container for up to 4 days.
Cook’s Note: The meringue mixture can also be placed in a pasty bag fitted with a large, plain tip (recommended: Ateco # 9808) and piped onto the baking sheet.
It’s not often you find a dessert that satisfies your sweet tooth without going overboard on sugar and fat. But these little squares of ooey, gooey peanut butter fit the bill! Gluten free – they are so amazing you won’t believe there is no flour in this recipe! They come together in less than 30 minutes.
Peanutty Peanut Butter Squares
Makes 16 servings, Each serving is 1 YELLOW and 2.5 TSP
1 1/2 cups all natural smooth peanut butter
1/2 cup raw honey (or pure maple syrup)
2 tsp pure vanilla extract
2 large eggs (at room temperature)
1/2 tsp baking soda, gluten free
1 pinch of sea salt
1. Preheat oven to 350F
2. Lightly coat 8×8-inch baking pan with spray. Set aside
3. Combine peanut butter, honey, extract, eggs, and baking soda & salt in a large bowl; mix well
4. Evenly spread batter into prepared pan. Smooth top with a spatula.
5. Bake 20 to 23 minutes. Squares may be a little soft when coming out of the oven, but they will continue to cook.
6. Cool. Cut into 16 squares (4×4 in your 8×8 pan)
Taken from the Fixate Cookbook by Autumn Calabrese. All recipes fit perfectly into the 21 Day Fix or the 21 Day Fix Extreme as well as the newest program Cize by Shaun T. Grab one today! The book includes Vegan, Vegetarian and Gluten Free recipes as well. All macronutrients are listed for each recipe!