Thursday, July 28, 2011

peanut butter blackberry pavlova meringue stack thing

i'm thankful that i'm allergic to cats instead of peanut butter. my father and kid sister are deathly allergic to peanuts. my dearest mother and i are the chosen ones.
hey mom. what are you doing? eating peanut butter because you can? cool, me too

alright, let's build something. that pretty thing up there that drew you in to begin with. its a peanut butter blackberry pavlova meringue cake stack thing. or a dessert pb&j. it's off the hook. 

first, some blackberries. they're so funky looking. like bugs. delicious plump bugs. or like lots of baby grapes smushed together.

now make meringues. whip up some egg whites and sugar. fold in crunchy peanut butter, milk chocolate, and toasty almonds. 1 1/2 hours in the oven and they'll come out like crisp little cookie pancakes.
side note. make cookie pancakes

sweet. meringues and blackberries. what more could you want? nail polish? fine. in your berries?! greedy beings.

ok now we're gonna whip up some cream and get stackin. 

invite some lovely guests over. act fancy. drink tea with your pinky up. put on a dress. throw in a british accent. now pat yourself on the back, you've just disguised peanut butter and jelly in a dainty china bowl. 

when your guests aren't looking, sneak away, alone, with a spoon and wet naps. take your spoon and whack it. smash it all up into a gorgeous mess. gather giant spoonfuls of nutty meringue, cream, and berriness. shovel into face. 

return to your classy guests and cackle inside as you watch them struggle to eat like ladies. 

Peanut Butter Meringue Stack with Blackberry Compote

Peanut Butter Meringues
adapted from Alice Medrich's Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies

3 egg whites, room temperature
1/8 tsp cream of tartar
2/3 cup sugar
1/3 cup chunky natural peanut butter
3 tbsp salted toasted almonds, chopped
4 oz milk chocolate, chopped

preheat oven to 200. line 2 baking sheets with parchment. combine egg whites and cream of tartar in a clean, dry bowl. beat at medium-high speed until the egg whites are white (instead of translucent) and hold a soft shape when lifted. continue to beat on high speed, adding sugar a little at a time, taking 2 minutes in all, until the whites are very stiff. dollop peanut butter over the meringue and fold in with spatula. fold in the almonds and chocolate. drop tablespoons or pipe with a piping tip onto cookie sheets, 2 inches apart. bake for 1 1/2 hours, rotating the pans top to bottom and front to back halfway through. at the end of baking the meringues should be dry and crisp. they can be stored in airtight containers for up to 2 weeks. woohoo!

Blackberry Compote

container of blackberries
a tablespoon or two of sugar
a squeeze of lemon

combine everything in a saucepan over low heat. crush the blackberries with a fork and cook until all the juices release and it becomes saucy and thick. 

Whipped Cream

1 cup heavy cream
1/3 cup confectioners sugar
1/2 tsp vanilla

beat cream with mixer and gradually add in sugar. add vanilla. beat til peaks are stiff but not dry. 

oh and make little sandwiches for yourself with the leftovers


  1. I told my husband I'l cry if our kids are allergic to PB, like full on, crocodile tears. Peanut butter and blackberries, Im down to try it! I might need to whip up a batch of these today!

  2. This reminds me of Eton Mess, only... well... less messy. I love how pretty it is, with the streaks of dark purple blackberry juice on white cream and meringues.
    I've got a ton of egg whites in the freezer right now, and this sounds like just the recipe I need to use them up.

  3. Send some of these back to New York with your good friend Hamie and her very nice parents!!