Meringue Cookies {Peppermint & Chocolate Chip}
User Reviews
4.8
12 reviews
Excellent
Meringue Cookies {Peppermint & Chocolate Chip}
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Meringue cookies are a treat straight from my childhood. Candy canes & chocolate chips tucked inside make these a fantastic holiday cookie.
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Ingredients
- ¾ cup granulated sugar
- 2 teaspoons cornstarch
- ⅛ teaspoon salt
- 4 large egg whites room temperature
- ¾ teaspoon pure vanilla extract
- ¼ teaspoon cream of tartar
- ⅓ cup Crushed candy canes (16 mini)
- 48 large dark (60%) chocolate chips such as Ghirardelli (about 1 oz. - ¼ cup)
Instructions
- Preheat the oven to 225 degrees F. Place one rack in the upper-middle and one in the lower-middle position of the oven. Line 2 baking sheets with parchment paper.
- In a small bowl, whisk together sugar, cornstarch, and salt. In the bowl of a stand mixer (or a large bowl if using hand mixer), combine egg whites, vanilla extract, and cream of tartar. Use the whisk attachment for the stand mixer.
- With the mixture set on medium-low setting, whip the mixture until foamy, about 1 minute. While continuing to whip, gradually add the sugar mixture.
- Turn the mixer to medium speed. Continue to whip the egg whites until they hold stiff peaks, 4 to 5 minutes. This may take less or more time depending on the humidity. Make sure that stiff peaks do form, but do not overwhip or they will become dry.
- Gently fold in three-quarters of the crushed candy canes.
- Using a spoon or a pastry bag fitted with a plain tip, form meringues on the prepared baking sheets. They should have a little peak, resembling the shape of Hershey’s kisses, and should each be about 1 ¼-inches wide.
- Using your finger, gently poke 1 chocolate chip into the middle of each meringue. Gently patch the hole with meringue. Sprinkle the remaining crushed candy canes on top of the meringues.
- Place the baking sheets in the oven and bake for 1 ¼ hours, switching the placement of the baking sheets and from front to back halfway through baking.
- Turn off the oven and let the meringues rest in the oven until dry, about 1 ¼ hours (more time may be necessary in humid weather).
- Remove the meringues from the oven and let cool for about 10 minutes. Serve.
- Make sure the meringues are completely cooled before storing in an airtight container.
Notes
- *If using a piping bag to form the cookies, make sure there aren't any larger candy cane chunks that could be caught in the piping tip.
- If still tacky to the touch at the end of the drying period, leave them in the oven for longer. If you live in a humid environment and your cookies are really tacky, turn the oven back on for another 15 minutes or so.
- Weight Watchers Points: 1 (Blue - Freestyle SP) / 1 (Green) / 1 (Purple)
- Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Nutrition Information
Show Details
Serving
1cookie
Calories
22.6kcal
(1%)
Carbohydrates
4.8g
(2%)
Protein
0.4g
(1%)
Fat
0.4g
(1%)
Saturated Fat
0.2g
(1%)
Sodium
10.7mg
(0%)
Fiber
0.1g
(0%)
Sugar
4.4g
(9%)
Nutrition Facts
Serving: 48small cookies
Amount Per Serving
Calories 226 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 22.6kcal | 1% |
| Carbohydrates | 4.8g | 2% |
| Protein | 0.4g | 1% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.2g | 1% |
| Sodium | 10.7mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 4.4g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
12 reviews
Excellent
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