Candy Cane Meringue Cookies



  • 2 egg whites
  • 1/8 tsp salt
  • 1/8 tsp cream of tartar
  • 1 tsp vanilla
  • 3/4 cup sugar
  • 3 tbsp crushed peppermint candy cane (about 3 candy canes)
  • 1/2 cup chocolate chips


  1. Preheat oven to 350. Line baking sheets with parchment and set aside.
  2. In the bowl of a stand mixer beat egg whites until foamy. Beat in salt, cream of tartar and vanilla until soft peaks. Beat in sugar 2 tablespoons at a time until sugar is completely dissolved and stiff peaks form (mixture should be shiny and thick).
  3. Gently stir in 2 tablespoons of the crushed candy cane and 1/2 cup chocolate chips. Gently place mixture into a ziplock bag. Cut one of the corners off and pipe into small mounds on the parchment paper (shaping like kisses with a peak at top). Sprinkle additional crushed candy cane over the top of cookies. Bake for 20-25 minutes.