This week’s blog post is going to be sweet and simple, just like the recipe I’m sharing with you today. The recipe for these Georgette cookies was passed down to me from the woman that taught me nearly everything I know about baking, my Granny. Ever since I was a little girl, my grandmother always encouraged me to join her in the kitchen and we would constantly experiment with new recipes together. She first showed me how to make these cookies when I was 7 years old, living in Tennessee, and I still love to make them to this day.
Georgettes are my favorite peanut butter cookie because they are the perfect balance between soft, chewy, and crunchy. The Georgette has a light, outer meringue shell but remains chewy and soft on the inside. It truly is the best of both worlds. The other reason why I love these cookies is because they are simple and quick to make. With only 4 ingredients, this cookie is a wonderful, delicate dessert that can be enjoyed at any time of day.
I hope you guys enjoy!
4 Egg Whites
¼ Tsp Cream of Tartar
1 1/3 Cup Sugar
1 Cup Peanut Butter
- Preheat oven to 300° F.
- Beat egg whites and cream of tartar until stiff peak form, approximately 4 minutes with mixer on high.
- Add sugar one TBSP at a time, beating well after each addition
- Continue beating until stiff peaks form
- Lightly fold in peanut butter just until mixed
- Drop by TBSP onto greased cookie sheet
- Bake in oven for 15-20 minutes (until lightly browned).
- Remove Georgettes from baking sheet immediately and let cool.