These peppermint meringue cookies from Sunset Magazine looked so cheerful (and free of flour and butter) that we thought we’d give them a try. We’d never made meringue before and were a little curious how they’d turn out, but they were super straightforward!
Whisk two room-temperature egg whites and 1/8 tsp cream of tartar at high speed in your mixer until you start to see soft peaks form. Add 1/2 tsp vanilla and 1/8 tsp salt, keeping the mixer going. Measure out 3/4 cup sugar. Add 1 tablespoon sugar at a time to the mixer, waiting 10 seconds between spoonfuls, until the full 3/4 cup of sugar has been added. Scrape the sides of the bowl, then mix on high for another 15 seconds.
Fold in 1 cup white chocolate chips and 1/3 cup chopped candy canes.
Using two spoons, make 1 tbsp size cookie plops on a parchment lined baking sheet. You’ll need two baking sheets. Bake at 250 for 30 minutes, rotating the pans halfway thru. Turn off the oven and let the cookies rest inside for ten minutes. Seal or serve!
- 2 large egg whites (room temperature)
- 1/8 tsp cream of tartar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 3/4 cup sugar
- 1 cup white chocolate chips
- 1/3 cup + a little more chopped peppermint candies or candy canes
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