Peppermint-Chocolate Chip Meringues
Peppermint-Chocolate Chip Meringues

Photo Credit

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This Recipe

  • Skill Level: Intermediate
  • Serves: 32
  • Start to Finish: Less than 4 hours
  • Prep: 15 minutes
  • Cook: 2 hours

Nutrition Facts

Amount per serving:
Total Calories: 45
  • 17mg Sodium
  • 9g Carbs
  • 0g Fiber
  • 1g Fat
  • 0g Saturated Fat
  • 9g Sugars
  • 1g Protein
  • 1mg Calcium
  • 0mg Iron
4517mg 9g0g1g 9g1g0g

Don't let the long cooking time put you off. These meringues are a snap to make and bake unattended.


  • 16 red-and-white peppermint candy rounds
  • 4 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1 pinch coarse salt
  • 1 cup granulated sugar
  • 1/2 cup mini chocolate chips



1. Preheat oven to 225 degrees. Line two baking sheets with parchment paper or aluminum foil (shiny side down).
2. Place candies in a heavy-duty zip-top plastic bag. Squeeze out air, seal, and, using a heavy-bottom small saucepan, crush well.
3. In a large bowl, beat egg whites, cream of tartar, and salt with a mixer until soft peaks form (about 2 minutes).
4. Reduce speed to low and add 1 tablespoon sugar at a time, beating for several seconds between each addition. Increase speed to high and beat until stiff, glossy peaks form. Blend in crushed candies and chocolate chips.
5. Drop 16 well-rounded tablespoons of meringue onto each baking sheet, spacing them 1 inch apart. Bake 1 hour on the oven's top rack. Move cookie sheets to bottom rack and bake 1 more hour. Turn off oven; let meringues sit until oven is completely cool. Remove from baking sheets and store in airtight containers.

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