Homemade Peanut Puffs
Light, crispy peanut puffs made with whipped egg whites and powdered peanut butter. A fun, toddler-friendly snack perfect for on-the go adventures!
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Servings: 7 makes about 160-180 puffs
Calories: 19kcal
Equipment
- Stand mixer or electric hand mixer
- Stainless steel mixing bowl
- Spatula
- Piping bag or zip-top bag
- baking sheet
- Parchment paper
Ingredients
- 2 egg whites no yolk at all, room temperature
- ¼ teaspoon cream of tartar Make sure it isn't expired!
- 2 teaspoon maple syrup room temperature
- ½ teaspoon vanilla
- ¼ teaspoon cinnamon optional, but highly recommended as it adds a nice bit of flavour with the peanut!
- 1 tbsp and 1 tsp powdered peanut butter such as PB2
Instructions
- Preheat oven to 200°F and line a baking sheet with parchment paper.
- Separate the eggs and add just the whites to a completely clean, dry stainless steel bowl. There can't be any egg yolk in the whites, so I recommend separating each egg over a small bowl first. Ideally, the egg yolks will be room temperature.
- Using a stand mixer or electric hand mixer, whisk the egg whites until they're frothy (about 10-20 seconds).
- Add the cream of tartar, maple syrup, and vanilla to the frothy egg whites.
- Continue whisking on high until stiff peaks form (about 5 minutes). This step is very important - if the egg whites don't reach stiff peaks, the puffs won't hold their shape.
- Sprinkle the powdered peanut butter and optional cinnamon to the side of the whipped egg whites, not on top of the egg whites.
- Very gently fold the powdered peanut butter in with a spatula. Be careful not to knock any air out of the whipped egg whites!
- Transfer the mixture to a piping bag or zip-top bag, snip a small hole in the corner, and pipe small puffs onto a baking sheet lined with parchment paper.
- Bake at 200°F for 1 and a half hours. Turn the oven off and leave the puffs inside for another 30 minutes to firm up.
I have found even the tiniest bit of egg yolk impacts this recipe. It causes the eggs to not be able to whip up as stiff as they need to be to withstand the added peanut powder. The separating of the yolks from the egg whites is key in this recipe!
Notes
Makes about 160-180 small puffs. You can also pipe them into sticks, letters, or numbers!
The nutrition facts are simply an estimate, as you can see, they are not the most filling, but they are great to pair with other foods like some fruit and yogurt!
Store cooled puffs in an airtight container in the fridge for 3-4 days, or freeze. Recrisp at 200°F for 10-15 minutes if they soften.
Did you make this recipe? I'd love to hear from you! Leave a comment below and let me know how your little one enjoyed them!
Nutrition
Serving: 20puffs | Calories: 19kcal | Carbohydrates: 2g | Protein: 2g | Fat: 0.3g | Cholesterol: 0.001mg | Sodium: 31mg | Potassium: 37mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 9IU | Vitamin C: 0.003mg | Calcium: 5mg | Iron: 0.02mg