This is my spin on classic peanut butter and jelly sandwiches. Adding freshly beaten meringue takes it into a whole new level.
8 slices of 100% stone ground whole wheat bread
For meringue: 1 egg white, 1/4 teaspoon salt, 1/4 cup sugar, 2 table spoons water, 1/4 teaspoon cream of tartar
4 table spoons natural peanut butter
2 bananas sliced into thin circles
2 table spoons strawberry spread or any other berry spread
No nutrition information available
1. With a mixer on low speed beat one egg white with salt until soft peaks form, for 2-3 minutes.
2. Combine sugar, cream of tartar and water in one small saucepan with a heavy bottom and heat over medium-high heat stirring until all sugar dissolves. Cook sugar until it reaches 240 degrees or soft ball stage. While the sugar is cooking, continue whisking over low speed, then when the sugar reaches the soft ball stage, switch the mixer to medium-high speed and while mixing, pour the hot sugar syrup in a thin stream over the egg white. Continue whisking for 2-3 more minutes until stiff peaks form. Mix in strawberry spread and whisk on low for another minute.
2. Melt some unsalted butter in a skillet over medium-high heat. Toast slices of bread. Let cool on a plate before assembling.
3. To make a sandwich, put one slice of bread on the bottom of the plate, smear a table spoon of peanut butter over it, layer bananas up on top and then top with some meringue mixture. Cover with another slice of bread and press. Make the rest of sandwiches in the same way.