1. Preheat the oven to 200°F (95°C). Make sure you have one oven rack in the bottom third of your oven and one in the upper third of your oven.
2. Line two baking sheets with parchment paper and set aside.
3. Warm the peanut butter chocolate spread in the microwave for 15 - 30 seconds, until soft and runny. Let the spread cool as you make the meringue.
4. Place the egg whites in the bowl of a stand mixer, fitted with the whisk attachment, or in a large stainless steel bowl and using electric beaters. Beat on medium-high until they are completely foamy.
5. Add the cream of tartar and salt. Continue whipping on medium-high until when the whisk attachment is lifted, soft peaks form. This should take a few minutes.
6. Once you have reached the soft peak stage, increase the speed to high and begin adding sugar a few spoonfuls at a time (this should take a few minutes).
7. Once all the sugar is in, the meringue batter should start to become very thick, almost stiff, and when you lift the whisk firm peaks should remain.
8. Remove the bowl from the mixer and add in the softened peanut butter chocolate spread. With a rubber spatula, gently fold the spread into the meringue three or four times. You’re aiming for a swirled effect so don’t over-mix. This will help to prevent the batter from deflating.
9. Fit a piping bag with a large star tip, then place it in a tall glass or jar, icing tip down, and fold over the sides of the bag. Fill the piping bag with meringue, then lift up the sides and twist tightly to close the bag. Pipe swirls of meringue on the parchment lined baking sheets.
10. Place in the oven and bake for an hour. After an hour, open the oven door and leave it ajar, and continue to bake the meringues for another 30 minutes.
11. Once fully baked, turn off the oven and leave the meringues in the oven for a few hours or overnight, until fully dried.
12. When you remove the meringues from the oven they should be completely dry and will sound hollow when you tap the bottoms. The meringues will keep in an airtight container for a week.
