Candy Cane Meringue Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Egg whites

• Baking & Spices

  • 1/2 cup Chocolate chips
  • 1/8 tsp Cream of tartar
  • 1/8 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla

• Desserts

  • 3 tbsp Peppermint candy cane

Found on blessthismessplease.com

Ingredients

• 2 egg whites
• ⅛ tsp salt
• ⅛ tsp cream of tartar
• 1 tsp vanilla
• ¾ cup sugar
• 3 tbsp crushed peppermint candy cane (about 3 candy canes)
• ½ cup chocolate chips

Directions

• 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 ½ 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.