Peanut Butter Styrofoams

Makes 1 dozen

A dead simple concept and a fantastic take on a truly different peanut butter cookie. A sweet and crispy shell with a hollow centre comes before a satisfying chew of peanut-buttery goodness. Quirky, compulsive, and impossible to deny.

Prep: 20 minutes | Cook: 22 minutes

Ingredients

Method

1. Preheat the oven to 165°C (325°F).
2. In the bowl of a stand mixer fitted with a whisk attachment, or in a large bowl with an electric hand mixer, beat the egg whites to stiff peaks, gradually adding the granulated sugar 2 tablespoons at a time while beating. Continue until stiff, glossy peaks are formed.
3. In a separate bowl, beat the peanut butter to soften it, then fold into the egg white mixture. Some streaks of peanut butter are desirable.
4. Drop by level tablespoon or small cookie scoop onto a parchment-lined baking sheet and bake for 20–22 minutes.
5. Cool completely on the baking sheet before storing.

Notes

• Store in an airtight container once fully cooled.
• Leaving streaks of peanut butter in the mixture is intentional — it contributes to the distinctive hollow, crispy shell and chewy centre.