Bohol-Inspired Peanut Meringues
Crisp peanut meringues shaped like little hills in an original tribute to Bohol.
Ingredients
Measure and prepare everything before you begin cooking.
- 100 g roasted unsalted peanuts
- 20 g cornflour
- 4 large egg whites, about 120 g, at room temperature
- ¼ tsp cream of tartar, or 1 tsp lemon juice
- 200 g caster sugar
- ½ tsp vanilla extract
- Pinch of fine salt
Instructions
- 1
Heat the oven to 130°C conventional or 110°C fan. Line two trays with baking paper. Grind 80 g of the peanuts to fine crumbs, stopping before they become oily, and chop the remaining 20 g. Mix both with the cornflour.
- 2
Put the egg whites in a completely clean, dry metal or glass bowl. Beat on medium speed until foamy, add the cream of tartar or lemon juice, then continue beating to soft peaks.
- 3
Add the caster sugar one tablespoon at a time, beating well between additions. Once all the sugar is incorporated, beat for another 3–5 minutes, until the meringue is very glossy, holds stiff peaks and feels smooth rather than gritty when rubbed between clean fingers.
- 4
Beat in the vanilla and salt. Fold the peanut mixture through in three additions with a flexible spatula, using as few strokes as possible so the foam keeps its volume.
- 5
Spoon or pipe 24 small clustered hill shapes onto the trays, leaving 3 cm between them. Keep the shapes compact and slightly irregular rather than imitating any commercial mould or packaging.
- 6
Bake for 40–50 minutes, rotating the trays once, until dry on the surface and easily lifted from the paper. One test meringue should be crisp at the edge and dry through the centre; if checked with a thermometer, the egg mixture should reach at least 71°C.
- 7
Turn off the oven, prop the door open slightly and leave the meringues inside for 45 minutes to finish drying. Cool completely before storing airtight; humidity softens them quickly.
About Bohol-Inspired Peanut Meringues
These crisp peanut meringues are an original Lasang Pinoy at Home tribute to Bohol's peanut-confection tradition and the rounded forms of the Chocolate Hills. The descriptive name deliberately avoids presenting the recipe as a copy of a particular commercial product. Finely ground roasted peanuts soften the sweetness and give each airy hill a toasted finish.
Ingredient swaps wherever you cook
- Cream of tartar: use one teaspoon lemon juice to help stabilise the egg-white foam.
- Cornflour: use fine white corn starch—not yellow cornmeal; in some countries it is labelled cornstarch.
- Peanuts: roasted unsalted peanuts provide flavour without making the meringue overly salty.
How to know it is ready
- The bowl and beaters must be grease-free; even a trace of yolk can prevent the whites from whipping.
- Finished meringue should be glossy, stiff and smooth between the fingers before peanuts are folded in.
- The baked cookies should release easily from paper and feel dry through the centre, not chewy or wet.
Common mistakes and fixes
- Flat meringues: add sugar gradually and fold the peanuts gently.
- Weeping beads: make sure the sugar fully dissolves and avoid baking in very humid conditions.
- Soft storage: cool completely and seal airtight as soon as possible.
Family and regional variations
- Pipe smaller bite-size peaks and reduce the baking time, checking the centre before cooling.
- Add a pinch of cinnamon for a warm household variation.
- Sandwich two small meringues with a thin layer of unsweetened peanut butter for an intentionally modern dessert.
Storage and reheating
Store airtight at cool room temperature for up to 5 days with baking paper between layers. Do not refrigerate, as condensation makes meringues sticky. Label peanuts and eggs clearly.
What to serve with it
Arrange the small hill shapes on a woven tray with coffee or sikwate. Keep them away from steam and humid food until the moment of serving.
Bohol-Inspired Peanut Meringues FAQs
Why not call these Peanut Kisses?
The recipe is an original Bohol-inspired peanut meringue and is not presented as a copy of a particular commercial product.
Are the egg whites cooked?
Yes. The meringues bake until dry and should reach at least 71°C before they remain in the switched-off oven to finish drying.
Can I reduce the sugar?
Large reductions weaken the meringue structure. Make smaller portions instead if you prefer a less sweet serving.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
