Ingredients
  • 4 egg whites, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cram of tartar
  • ⅛ teaspoon salt
  • 1½ cups granulated sugar
  • 3 tablespoons crushed peppermint
  • ½ cup mini chocolate chips
Instructions
  1. In the bowl of stand mixer, beat the egg whites on medium speed until foamy.
  2. Add the vanilla, cream of tartar and salt to the egg whites and increase speed to high.
  3. Beat until soft peaks form, then add in the sugar 1 tablespoon at a time. (If you fail to add the sugar slowly, you will end up with a very grainy cookie.)
  4. When the egg whites are glossy and hold stiff peaks, use a rubber spatula to very gently fold in the peppermint and chocolate chips.
  5. Place dollops of meringue onto parchment-lined baking sheets.
  6. Bake at 250 F until the tops begin to crack, about 45 to 50 minutes.
  7. Remove the cookies from the oven and allow them to cool on wire racks.
Notes
To make red meringues, I suggest adding food coloring along with the vanilla, cream of tartar and salt. Folding it in with the crushed peppermint and chocolate chips tends to deflate the egg whites that were beautifully whipped into shape just seconds earlier.
Recipe by Love & Flour at http://www.loveandflour.com/candy-cane-kisses/