This recipe is based of a Cook's Country Christmas Meringue Cookie, but I've also made them for Valentine's Day, and Ohio State University football games. If you want something festive, I show how to add colored stripes to them. The stripes can resemble candy canes, or, choose your favorite team colors, wedding colors, baby shower colors, etc. and enjoy these tasty treats year round.
Since they last a week they make fantastic gifts, package in a tin, add a bow, voila! Or, gift in treat bags as shower, wedding, or party favors.
Whether you keep them plain, or color them, I hope you'll make these fun treats soon, enjoy!
Makes about 4 1/2 dozen cookies, recipe adapted from Cook's Country Magazine, Dec/Jan 2006
Step 1: Gather Ingredients
2 large egg whites
1/8 teaspoon table salt
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
2/3 cup sugar
1/2 cup mini semisweet chocolate chips (I used mini milk chocolate chips)
3 tablespoons crushed peppermint candies (I used mini candy canes, but round peppermint candies are available anytime.)
Optional colored stripes:
Gel based food coloring
Step 2: Prepare Meringue Batter
With electric mixer, beat whites in large bowl until foamy. Add salt and cream of tartar and continue beating until soft peaks form, about 3 minutes. Add vanilla and sugar, 1 tablespoon at a time, and continue beating until mixture is glossy and stiff, about 2 minutes. With spatula, fold in chocolate chips and peppermint candies.
Step 3: Prepare Piping Bag
Fit a piping bag with the plain tip. Fold the bag a couple inches down from the top making a cover that your hand can fit into, making it easier to fill the bag without getting batter everywhere. Using gel based food coloring of your choice, and a small paintbrush, paint two lines opposite each other down the length of the bag. Try to make the lines straight and all the way down to the tip. Because piping bags are malleable, it's a bit tough to get perfect stripes, but they'll turn out ok!
When filling the piping bag, try not to disturb the stripes too much, just gently push the batter downwards.
Step 4: Pipe Meringues
Bake until cookies begin to crack and are light gold, 25 to 30 minutes, rotating rack position and direction of baking sheets halfway through baking time. Let cool on baking sheets for 5 minutes, then transfer cookies to wire rack to cool completely.
Cookies, stored in an airtight container at room temperature, will keep at least a week.