Prep 15 mins
Cook 20 mins
These are a most unusual cookie with chocolate chips and crushed candy canes. They are so very different from any other Christmas cookie recipe with a wonderful combination of flavors.
- 2 egg whites
- 1⁄8 teaspoon cream of tartar
- 1⁄8 teaspoon salt
- 3⁄4 cup sugar
- 1 (6 ounce) package semi-sweet chocolate chips
- 1⁄2 cup crushed candy cane
- 1⁄2 cup nuts, chopped
- 1⁄2 teaspoon vanilla
- Whip egg whites until frothy.
- Add cream of tarter and salt; whip until stiff and dry.
- Add sugar, beating constantly until very stiff.
- Fold in chocolate chips, crushed candy canes, nuts, and vanilla.
- Drop by spoonfuls onto heavy brown paper.
- Bake at 300 degrees until the meringue sets.
- Remove from brown paper.
These cookies were really light and tasty. I didn't have any dark brown paper so I cooked them on wax paper. They came out fine. I think next time I make them I will leave out the chocolate chips. Just a personal opinion.
These were the MOST POPULAR cookies at my house this year. Also the easiest, as there was no rolling, cutting, shaping, or decorating. Followed the recipe and came out with cookies that were crisp on the outside and faintly soft/chewy on the inside. ADD-INS: half cup each crushed peppermint candy cane, SHAVED dark chocolate (from previous comments, I gathered that chips weren't ideal), and finely chopped pecans. Contrary to other reviewers, I feel nuts were essential - not so much for taste, as for "heft" and crunch. Since the flavor of the nuts was over-shadowed by the mint and chocolate, I'll opt for cheaper walnuts next time. TIME: indicated temp for 15 min. YIELD: 50 teaspoon drop-cookies. Already planning to make another batch. Thank you!
Good recipe, good product, but not what I expected. I followed exactly and even used the brown paper... rechecked the recipe. As I mixed everything, they seemed as though they'd work. Beat the whites as in the recipe, folded gently the peppermint/choc., but when I baked them, they seemed to get more "marshmallowey" than the crisp light meringues others got. Maybe my oven needed them to bake longer or at a lower temp (but the bottoms got a nice light brown) or my kitchen was humid. They do taste great, just have a bad consistency.