White Chocolate Peppermint Meringues
Peppermint meringue cookies filled with candy canes and white chocolate.
Servings 24 cookies
Calories 76kcal
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 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.
Nutrition
Calories: 76kcal | Carbohydrates: 13g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 23mg | Potassium: 28mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg