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Candy Cane Meringue Cookies


  • Author: Melissa Griffiths
  • Prep Time: 10 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 10 minutes
  • Yield: 48 cookies 1x

Description

These easy Candy Cane Meringue Cookies will make holiday snacking fun and festive! They’re crunchy and sweet cookies with the perfect balance of chocolate and peppermint!


Scale

Ingredients

  • 3/4 cup granulated sugar
  • 2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 4 large egg whites
  • 3/4 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 1/2 cup chocolate chips
  • 23 candy canes or peppermint sticks, finely crushed

Instructions

  1. Preheat the oven to 225 degrees F., and adjust two racks so that they are in the upper-middle and lower-middle position.
  2. Line 2 baking sheets with parchment paper and set aside.
  3. In a small bowl, combine the sugar, cornstarch, and salt, and whisk to combine.
  4. Whip the egg whites, vanilla, and cream of tartar together with an electric mixer on medium-low speed, until the mixture is foamy, about 1 minute.
  5. Increase the mixer speed to medium-high, and whip until the whites are soft and “billowy.”
  6. Gradually, add the sugar mixture while the mixer is running, and whip until the whites are glossy and form stiff peaks, 1 to 3 minutes.
  7. Fold in chocolate chips.
  8. Use a spoon or a pastry bag fitted with a plain tip to make 1 1/4-inch wide meringue kisses on the prepared baking sheets, spaced about an inch apart.
  9. Sprinkle with crushed candy canes.
  10. Bake the meringue cookies for 1 hour. Turn off the oven, and let the meringues sit in the oven for an additional 1 hour (or 2 hours, if in humid or rainy conditions). Remove the cookies from the oven, and let the cool before serving, about 10 minutes.
  11. Keep meringues crispy by storing extras in an airtight container if you live in a humid area.

Notes

  • Be sure that there is NO egg yolk in your whites — even a little will stop your egg whites from whipping up properly.
  • Along that line, make sure your bowl and mixer are free from grease; this will also cause your egg whites not to whip up correctly (egg whites hate fat).
  • This is a great recipe to have on hand for when you have made something that is egg-yolk heavy, like pudding or creme brûlée.
  • Category: Cookies
  • Method: Oven
  • Cuisine: American
Nutrition Information: YIELD: 24 SERVING SIZE: 2 cookies
Amount Per Serving: Calories: 58.6 Fat: 1.5g Cholesterol: 0mg Sodium: 16.2mg Carbohydrates: 11g Sugars: 10.1g Protein: 1g Vitamin A: 0µg Vitamin C: 0mg

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