Peppermint Meringue Recipe

Peppermint meringue cookies filled with candy canes and white chocolate.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings cookies

Calories 76kcal

Author Leigh Anne Wilkes

Ingredients

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

Instructions

Preheat oven to 250°.
Beat egg whites and cream of tartar in the bowl of a stand mixer with whisk attachment, 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 white chocolate chips and 1/3 cup crushed 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.

Notes

Store any leftover meringues in an airtight container at room temperature. Do not refrigerate! The moisture in the refrigerator will soften them. You want to make sure they stay dry. They will keep for around 4-5 days, stored airtight.

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