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Chocolate Chip Candy Cane Meringue Cookies

Chocolate Chip Candy Cane Meringue Cookies

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Kellie M

Kellie M

This Christmas cookie recipe is my grandmother's and is a favorite in our family. The cookies are delicious with the chocolate chips, candy cane and nuts in them. They make wonderful gifts during the holidays! Baking them on parchment paper makes cleanup so much easier.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 60 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 40 kcal
  • 2%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 5.3g
  • 2%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
  2. Beat egg whites in a clean glass or metal bowl until foamy. Add salt and cream of tartar, and continue beating until soft peaks form. Gradually add sugar while continuing to beat to stiff peaks. When the meringue is stiff remove from the mixer. Stir in vanilla and fold in candy canes, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared baking sheets. If you can't bake all of the cookies at once, store the extra in the refrigerator until the other ones are done.
  3. Bake for 40 minutes in the preheated oven, or until dry enough to easily peel off of the cookie sheet. Cool cookies then store in an airtight tin.
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Reviews

Rachel
25

Rachel

12/18/2007

This was really good! I didn't put the walnuts in because my husband hates walnuts and I also sprinkled candycane on top to decorate the cookies.

Alyssa
16

Alyssa

12/22/2008

Very rich, but tasty. I like that they can be festive. I recommend making them small even though it says "heaping" spoonfuls.

MomZilla (Evin)
13

MomZilla (Evin)

3/2/2010

I made changes OF COURSE. I used the basic meringue recipe but used lemon extract instead of vanilla and lemon zest instead of candycanes/ choco chips. I added a touch of yellow food coloring and they were PERFECT. Sunny yellow, lemony, light and crisp. I baked them for 40 minutes and then let them sit out over night. 1 hr out of the oven they were a bit wet in the center but by the next day PERFECT. They certainly didn't make 60 cookies though. I got 1 cookie sheet of medium sized cookies, maybe 12-15. I will make these again for sure.

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