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Chocolate Peppermint Meringue Cookies

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I love a good cookie!  Who doesn’t?   One of my favorite cookies is SWIG cookies that I shared with you here.  Those have been my favorite cookies to make for special occasions…until now!  I just recently started playing around with Meringue cookies.  If you haven’t tried Meringue cookies you are in for a treat.  The fun thing with Meringue cookies is you can do so much with them by adding different flavors or even putting something inside!

Meringue Cookies-2  I’m excited to be participating in the Patience Brewster 2014 online cookie exchange. Patience Brewster is an artist and designer of unique handmade Christmas ornaments.  Her ornaments are adorable. You can check out her entire line here.

Anyway, onto these delectable cookies!  Last night I went to an actual cookie exchange for our church’s Relief Society Christmas party!  It was fun to see all the different cookies people brought, and take each of them home!  I got an idea a few days ago to take the normal Meringue Cookie and dip them in chocolate and add crushed candy cane.  I can’t even tell you enough how A.MAZ.ING these cookies turned out!  They are SO easy to make with only 5 simple ingredients!

Chocolate Meringue Bites
{I also made some small ones and dipped the whole top part in chocolate  You could do it either way.} 

Chocolate Peppermint Meringue Cookies

{Printable Recipe Here}
Ingredients:
-4 egg whites {room temperature}
-Dash of salt
-1/4 t Cream of Tartar
-1/2 T Vanilla or Almond extract
-1 Cup Sugar
– Chocolate Almond bark
– 3 Crushed Candy Canes
Directions:
1. Place egg whites, salt, cream of tartar and extract in a bowl and beat on med/high-speed until soft peaks form.
2. Add sugar slowing while mixing.
3. Mix about 4 minutes until stiff peaks form.
4. Gently spoon mixture into piping bag or spoon onto parchment lined baking sheet. Create any shape you like.  I just made circles.
5. Bake in preheated oven for 35-40 at 250º.  They need to have a shiny color and be very light golden brown.  When they are done, turn the oven off and leave them in the oven for at least 2 hours, take out and place on cooling rack.
*tip: you can place a lot of cookies on one cookie sheet. They get a little bigger but not much.
Chocolate Dip:
Use melted Chocolate Almond Bark or Candy Quick and dip cookie half way in the chocolate. Do this  quickly and make sure the melted chocolate isn’t too hot. Then sprinkle candy canes on top! Place on baking sheet with parchment paper and set in freezer for about 2 minutes.  Remove from freezer and enjoy!
Chocolate Peppermint Meringue Cookies

Comments

    • I don’t think so because you use 4 egg whites and it makes a lot more than 4 cookies!