Meringues: Preheat oven to 225 degrees F.
In a standing mixer
fitted with a whisk
attachment, whip egg whites, cream of tartar, and granulated sugar
to soft peaks at high speed. Add the powdered sugar
and flour, a third at a time. Whip on high speed to stiff peaks. Fold in the peanuts
in a piping bag, and pipe meringues into 2-inch long tubes onto a parchment paper lined sheet tray. Bake for 2 hours.
Hot Chocolate: Chocolate Caliente: Preheat oven to 325 degrees F.
Over a steam bath, melt
the chocolate and the butter
, stirring with a rubber spatula
In an electric mixer cream the sugar and eggs
and combine them with the melted chocolate. Add the cocoa and the vanilla extract
. Mix until smooth and pudding-like.
Butter a mini muffin pan
. Pour batter into muffin tin
, filling the wells almost to the rim. Bake until center is set, about 25 minutes. Let puddings cool in the muffin pan and then turn out.
Place chocolate in a shallow bowl, heat for 45 seconds in a microwave, and serve with a dollop
of whipped cream
and a meringue