White Chocolate Peppermint Meringues

Author Leigh Anne Wilkes


  • 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.