Chocolate Peppermint Drops

It is cookie time!

I love meringue, in any shape or form.  Light, sugary, melt in your mouth meringue.  That is exactly what today’s cookies do – they melt in your mouth leaving a light peppermint and chocolate taste behind.

If you have never made meringue before this is a great way to start.

Meringue is basically a combination of egg whites, sugar, cream of tarter with a little vanilla thrown in.

You beat the egg whites to a soft peak and then add in the other ingredients and beat until stiff.  Sometimes your meringue doesn’t get stiff.  There are a lot of things that can cause it not to get stiff.  One is the weather.  Meringue does not like humidity or moisture in the air so as you can imagine finding a  dry day in Oregon is a bit of a challenge.

The other thing meringue doesn’t like is any type of grease in the bowl so make sure you start with a nice clean bowl.

Today my meringue did not get very stiff so the cookies are a little flatter than normal but they still taste great and melted in my mouth.

meringue cookies

I used mini chocolate chips and Andes Peppermint  Crunch Baking Chips which you can now find at the holidays.

meringue cookies

To make them a little prettier I decided to drizzle some melted milk chocolate over the top.

meringue cookies

I am not a very good drizzler so I’m not sure I made them any prettier but a little extra chocolate is always a good thing.

meringue cookies

So I am thinking these cookies may even be gluten free?  Am I right gluten free readers?  Cali is going on a gluten free diet this week so I have gluten free on the brain!

Don’t you think Santa would like to find a plate of these waiting for him underneath the Christmas tree??

meringue cookies

Chocolate Peppermint Drops

Ingredients

  • 2 egg whites
  • dash of salt
  • 1/8 tsp cream of tarter
  • 3/4 C sugar
  • 1/2 tsp vanilla
  • 1/2 C mini chocolate chips
  • 1/2 C Andes Peppermint Crunch Baking Chips

Instructions

  • Beat egg whites until foamy, add salt and cream of tarter
  • Beat until soft peaks form
  • Gradually add sugar and beat until stiff
  • Mix in vanilla, chocolate chips and peppermint chips
  • Line cookie sheet with parchment paper
  • Drop batter by teaspoons onto paper
  • Bake for 15-20 minutes at 300 degrees
  • Store in an airtight container - remember they don't like moisture!

Comments

  1. says

    Meringue cookies are so Christmasy to me! I love them yet never make them…These look and sound perfect, mint & chocolate is my all time favorite flavor. Its dry as heck here in Colorado, I think I’ll have to make these soon!

  2. Karen says

    As far as this recipe being gluten free, the chocolate and mint chips might have gluten in them. It really depends on each brand, the type of chocolate, where its processed, there is no hard and fast rule.

    I like to use whittakers dark chocolate. It’s gluten free.

    Watch out for caramellow or peppermint filled chocolates as they can have additives in them.

  3. says

    Ellen,I have never frozen meringue and these cookies are pretty fragile so I would guess they don’t freeze well. I have had a store bought cake that was layered with meringue and it was frozen but the meringue was a little sturdier and had been sandwiches between a layer of cake, etc.

  4. kelly says

    karen is right, these should be gluten free you just have to read all the ingredients, i know butterscotch chips are not gluten free but generally meriengues (sp?) are gluten free, macaroons are another great gluten free cookie. good luck to cali, feel free to email with any questions!

  5. Sarah says

    Can anyone tell me how many cookies this recipe makes? Also how did they turn out?! I’m making them as a gift for a friend and I want to make sure I’m making a delicious cookie.

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