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.
Then add in your vanilla and a dash of salt. With your mixer on high gradually add in your sugar a tablespoon or so at a time.
Beat it until forms stiff peaks and is nice and glossy.
Next you will add in the white chocolate chips and crushed candy cane.
Use a spatula to gently fold the mixture together. Do not use the mixer and be gentle.
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 F 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.
They are pretty and delicious and they taste like sweet air when you eat them. They are light and sweet and you feel like you could eat a dozen. Believe me you will want to!
Enjoy a little more white chocolate peppermint heaven!
Enjoy!
Leigh Anne
You can also visit me on Facebook, Pinterest, Twitter or Instagram.
Adapted from Sunset Magazine
For other White Chocolate Peppermint Goodness:
White Chocolate Peppermint Cookie Bark
White Chocolate Peppermint Blondies
White Chocolate Peppermint Fudge
Be sure to check out my side bar for more peppermint goodness
- 2 large egg whites at room temperature
- 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 plus 2 tbsp. coarsely crushed peppermint candies
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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 1/3 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 1 1/2 tbsp. candies.
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Bake until meringues feel dry and set when touched but are still pale, 30 to 35 minutes, switching pan positions halfway through.
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Turn off oven, open door, and let cookies stand about 10 minutes. Let cool on pans.
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Make ahead: Up to 2 days, stored airtight.
- 2 large egg whites at room temperature
- 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 plus 2 tbsp. coarsely crushed peppermint candies
-
Preheat oven to 250° F.
-
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 1/3 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 1 1/2 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.
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These look so yummy! Merengues always scare me but maybe I shouldn’t be afraid. I’ll have to try it sometime, especially since you’ve explained it so well. And you know, ever since you told us about the White Chocolate Peppermint M&Ms I’ve been looking for them and can’t find them anywhere!
The only place I have found them is Target. Keep looking!
Ah, the one place I haven’t looked! I don’t have a Target in my town so when we go visit family for Christmas I’ll have to look again. Thanks so much!
These look great! Would love if you’d join our Countdown to Christmas link party! Hope to see you there! Have a great week! 🙂
http://dixie-n-dottie.blogspot.com/2012_12_11_archive.html
WOW! Look amazing!
Hi
These look so pretty and I know they must be yummy. How much sugar and M&M’s are you using ? Is there some where on your blog that has the ingredient list and I missed it. Such an elegant and fun blog.. Just like you.
Jacki, The recipe is at the bottom of the post. Keep scrolling down.
how many des this make?
About two dozen, depending on size.
Ha ha….Leigh Anne you’re so funny!
I’ll be making these…thanks for the recipe.
I hope none of your family or friends were at that mall last night with the shooting! So awful!
Thanks Valerie. We were glued to the TV last night watching. The mall is way on the other side of town from where we live.
Can you freeze these? I made some today but would like them to still be ok to eat on Sunday…
I have never frozen meringue before. The cookies are pretty fragile so I think you would be better off keeping them in an airtight container. If you keep them cool and dry they may last o.k.
I have frozen meringues before without a problem; just put a few in several different quart size freezer bags and don’t stack. I think putting too many in a pkg would result in some being crushed. We gave them all away or ate them in less than a month, so I wouldn’t know how long they’ll actually keep in the freezer. 🙂
Meringues are also really good with mini mint chocolate chips stirred in, rather than the white chocolate & crushed peppermint – and then use peppermint flavoring instead of vanilla. Yum!
Your presentation looks so beautiful!
Thank you so much for sharing this at Wednesday Extravaganza – Hope to see you there again this week 🙂
Thanks so much for sharing at the Ginger Jamboree! I actually featured you this week…come grab a button! http://www.homemadeginger.com/2012/12/ginger-jamboree-link-party-7.html