Peppermint Meringues

These are my new favorite holiday treat! My friend Alison introduced me to them, who is always making fabulous things in her kitchen. She was kind enough to share the recipe with me that she found in Sunset magazine. These drop cookies have a crunch on the outside and are chewy on the inside. Delightful! I made them for a holiday party this past week and everyone loved them. Give them a whirl and I hope you enjoy the last weekend before Christmas!!!


Recipe (makes 32):
2 large egg whites, at room temperature (very important)
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup sugar
1 cup white chocolate chips
1/3 cup + 1 1/2 tablespoons coarsely crushed peppermint candy canes or peppermint candy


Preheat oven to 250 degrees. Beat egg whites and cream of tartar in your stand mixer with the whisk attachment (if you don't have one, use your hand mixer), just until soft peaks form. Add vanilla and salt. With motor running and mixer on high speed, pour in 1 tbsp. sugar and beat 10-15 seconds, then repeat until all sugar has been added. Scrape inside of bowl and beat another 15 seconds. Meringue should form straight peaks when beaters are lifted. Fold in chocolate chips and 1/3 cup peppermint candy canes with rubber spatula.


Line baking sheet with parchment. Using two spoons (one to help you scrape) drop by rounded tablespoonful portions onto parchment lined cookie sheet. Keeping them slightly spaced apart. Sprinkle with remaining 1 1/2 tbsp crushed candy cane.


Bake until meringues feel dry and set when touched but are still pale, 30-35 minutes, switching pan positions halfway through. Turn off oven, open door and let cookies stand in the oven about 10 minutes. Remove from oven and let cool completely on pans. Best enjoyed that day.

images by Briana