All I can say is blame it on the M & M’s. Yes, the new white chocolate peppermint M & M’s are to blame for my current obsession with that flavor combination.
Actually I think the flavor obsession started last Christmas. Last December I attended my annual Beach Babe Christmas Tea. One of my friend brought these amazing white chocolate peppermint meringues and lets just say I ate more than my fair share. I loved them so much I went home and made them myself the next day. I couldn’t wait for the holidays to roll around again this year so I would have an excuse to make them.
But really, do I need an excuse? I think not. Although they shout Christmas these lovely meringues would be delicious any time of year!
Don’t let meringue scare you away. It is really quite easy to do although it is best to do it on a dry day – not a rainy one. On a wet or humid day your meringue may turn out softer and not as crisp. That can be a bit of a challenge here in Oregon but I manage to pull it off! For me the perfect meringue is light and crisp on the outside and a little soft and chewy on the inside.
Meringue is just a combination of egg whites, some sugar, a pinch of salt, a bit of vanilla, and cream of tartar. See that empty little bowl in the picture below? Just pretend it has cream of tartar in it!
The addition of white chocolate chips and crushed candy cane is what takes these meringues to the next level. A little bit of heaven in your mouth.
The first step is to whip your egg whites and cream of tartar until they form a soft peak.
Next you will add in the white chocolate chips and crushed candy cane.
Next, drop the meringue by spoonful onto a parchment paper lined cookie sheet. I made mine about the size of a golf ball.
Then sprinkle them with a bit more crushed candy cane. Bake them at 250 degrees for 30-35 minutes. I turn the cookie sheet half way through the baking time. Turn off oven but let meringues sit inside of oven as it cools with door ajar for about 10 minutes. Then remove them from the oven. They should be slightly browned around the edges and feel and look dry. Then remove and put on a cooling rack until totally cool. Be sure and store them in an airtight container.
Adapted from Sunset Magazine
For other White Chocolate Peppermint Goodness:
Be sure to check out my side bar for more peppermint goodness
- 2 large egg whites, at room temperature
- ⅛ teaspoon cream of tartar
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- ¾ cup sugar
- 1 cup white chocolate chips
- ⅓ cup plus 2 tbsp. coarsely crushed peppermint candies
- Preheat oven to 250°.
- Beat egg whites and cream of tartar in a deep bowl with a mixer, using whisk attachment if you have one, just until soft peaks form.
- Add vanilla and salt. Add sugar 1 Tbsp at a time while mixer is running.
- Scrape inside of bowl and beat another 15 seconds. Beat until meringue forms stiff peaks
- Fold in chocolate chips and ⅓ cup candies with a spatula.
- Line 2 baking sheets with parchment paper
- Drop meringue by the spoon full (about golf ball size) onto sheets.
- Sprinkle with remaining 1½ tbsp. candies.
- Bake until meringues feel dry and set when touched but are still pale, 30 to 35 minutes, switching pan positions halfway through.
- Turn off oven, open door, and let cookies stand about 10 minutes. Let cool on pans.
- Make ahead: Up to 2 days, stored airtight.