Peppermint Meringue Cookies

January 4, 2011 | By | COMMENTS

Peppermint Meringue Cookies 1
My Aunt Patti is an incredible baker, bringing melt-in-your mouth cookies, pies, and cakes to every family event. My boyfriend fell deeply in love with her chocolate chip meringue cookies at a tree-trimming weekend in New Hampshire a few weeks ago so I pressed her for the recipe to surprise him last night. Little did I know that an electric mixer would have saved me 40 minutes of beating egg whites with a whisk and my bare hands, leaving me with a sore arm. On the plus side, at least I got some extra cardio over with!
One thing to note is that although I always try to make my food as healthy as possible, this is really just a sugar bomb and there is no escaping that, but it’s the holidays so I’ll forgive myself this time. On the other hand, I did make sure to use organic cage-free eggs, organic cane sugar, real Tahitian vanilla extract, and beet sweetened chocolate chips!

2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon of vanilla
¾ cup of sugar
1/2 pack dark chocolate chips
4 crushed candy canes
Add sugar gradually to the other ingredients and beat until you get soft but firm peaks when you lift up your mixer/whisk. Fold in dark chocolate chips and crushed candy canes. Take a teaspoon and drop one full spoonful of mixture for each cookies on a paper bag spread over a baking sheet. Bake for 25 minutes until you see small cracks in the tops of the cookies. Take out of oven and let sit for 5 minutes and then cool on cookie racks.

Categories: Recipes

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