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
- Preheat oven to 350. Line baking sheets with parchment and set aside.
- 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).
- 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.