Chocolate Peppermint Meringue Drops

Chocolate Peppermint Meringue Drops

10
Mrs. P 0

"A delicate cookie with a soft peppermint flavor and scent. Perfect little cookies for Valentine's Day!"

Ingredients

1 h 5 m {{adjustedServings}} servings 45 cals
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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 45 kcal
  • 2%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 9.5g
  • 3%
  • Protein:
  • 0.5 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 7 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. Beat egg whites, cream of tartar, and peppermint oil together in a mixing bowl with an electric mixer on medium-high speed until soft peaks form. Beat in sugar, about 1 tablespoon at a time; beat in food coloring if desired, until the mixture is glossy and forms stiff peaks. Very gently fold in the crushed candy canes and chocolate chips. Drop the meringue by tablespoon onto the prepared baking sheet.
  3. Bake in the preheated oven until dry, 28 to 33 minutes. Cool the cookies on baking sheet on a rack for 20 minutes before removing from parchment paper.

Footnotes

  • Cook's Note
  • Add clear vanilla extract if desired and garnish with chocolate chips, red sugar, peppermint pieces, powdered sugar, or cocoa, or do a little of each to create a variety without having to bake several different kinds of cookies!
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Reviews

10
  1. 11 Ratings

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I have made these a few times since my original review and I still agree these are tasty treats. There are a few things you need to remember. Your egg whites need to be room temp when you go to ...

I think this recipe needs some additional instructions and a little tweaking in order to make it work. Always use a glass or metal mixing bowl, never plastic, and make sure it's very clean. Al...

I'm sorry :( I tried but could not get this to work no matter what- even after adding salt in the beginning.