Pb&b cloud cookies

Ingredients

• 4 large egg whites, at room temperature
• 1/4 teaspoon salt
• 3 cups confectioners' sugar, sifted
• 1 cup creamy peanut butter, at room temperature
• 2 tablespoons unsalted butter, at room temperature
• 3 tablespoons mashed ripe banana
• 1/4 teaspoon fresh lemon juice
• 1/2 cup salted peanuts, chopped

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Preparation

• Position racks in the upper and lower thirds of the oven and preheat to 350°.
• Line 2 cookie sheets with parchment paper.
• Using an electric mixer, beat the egg whites with 1/8 teaspoon salt at medium-high speed until stiff peaks form, about 3 minutes.
• Gradually mix in 1 1/2 cups confectioners' sugar and beat until thick and glossy, about 2 minutes. Fold in the peanut butter until just blended.
• Using a 1-inch ice cream scoop, place 16 mounds of the cookie mixture evenly on each prepared cookie sheet.
• Bake, switching and rotating the sheets halfway, until golden, 20 to 25 minutes.
• Let cool slightly on the sheets, then, using a metal spatula, transfer to a rack to cool completely.
• Meanwhile, using an electric mixer, beat the butter with the remaining 1 1/2 cups confectioners' sugar and 1/8 teaspoon salt on medium speed until fluffy, about 5 minutes.
• With the mixer on low speed, beat in the banana and lemon juice.
• Spread the banana frosting on the cooled cookies and sprinkle the peanuts on top.