Secret recipe club - Peanut butter chip pillows

I'm very excited to present to you my first secret recipe post. The secret recipe club was started by Amanda from Amanda's Cookin' Essentially the idea is that you get assigned a blog which you keep secret hence the name and make a recipe from that blog. Someone else will have your blog too. All posts are revealed at the same time on a set date.  As Amanda says, its a fun way to discover new blogs, make new friends and step outside of our comfort zones.

I have been assigned bakingbad as my secret blog. It's a great blog with a variety of foods and bakes which are very helpfully listed in the recipe index. Please do hop over and visit if you haven't already.  I spent a few happy hours perusing her blog and bookmarked a few recipes to try. However, I went back again and saw these mint chocolate chip pillows which were posted recently.  I have been wanting to try something similar but never got round to it so this is as good a chance as any.
I've substituted peanut butter chips for mint chips as if you know me or read my blog enough you will know that I love peanut butter. This is a great gluten free recipe. It's a baked meringue with chocolate and peanut butter flavours. Mine are probably slightly underdone as I like it soft and chewy but with a crisp exterior. You can definitely taste the chocolate and peanut butter combination. They are so light and airy, you can easily eat the whole lot in one go (no I have not, honest!) I can see why they are aptly named pillows. 

 light fluffy chocolate meringue

 adding the chocolate chips and peanut butter chips

 ready to go in the oven 

 yummy 'pillows' 

 you can see the peanut butter chip and the soft, chewy interior

Recipe adapted from bakingbad

4 egg whites

1/8 teaspoon cream of tartar

95g sugar

1 teaspoon vanilla extract

2 tablespoons cocoa powder

100g dark chocolate chips

100g peanut butter chips 

• Preheat oven to 150C/300F. 
• Line 2 baking sheets with parchment paper.
• Beat the egg whites and cream of tartar until stiff peaks form.
• Continue beating whilst adding in the sugar a little at a time.
• Add in the vanilla extract.
• Then add the sifted cocoa powder and finally fold in the chips (you can subsitute for any flavour you like - chocolate, mint, butterscotch etc)
• Using a small ice cream scoop, place  heaped scoops of batter on the tray spaced apart. 
• Bake for 35-45 minutes until they are dry.
• Allow to cool slightly on the tray before transferring to a wire rack to cool completely.
• Store in a an airtight container at room temperature. Should keep for a week but I won't know as mine will all be gone before then!