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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 21.7
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 16.2 mg
  • Total Carbs: 5.2 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.4 g

View full nutritional breakdown of Holiday Chocolate Mint Meringues calories by ingredient
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Holiday Chocolate Mint Meringues

Submitted by: 1TRULYBLESSED
Holiday Chocolate Mint Meringues

Introduction

Light and refreshing, these meringues are easy to make and low-cost, too -- great for those holiday cookie exchanges! Omit the chocolate chips for a nonfat treat. PS: You don't have to wait for the holidays to enjoy these! ;) Light and refreshing, these meringues are easy to make and low-cost, too -- great for those holiday cookie exchanges! Omit the chocolate chips for a nonfat treat. PS: You don't have to wait for the holidays to enjoy these! ;)
Number of Servings: 24

Ingredients

    Whites of 2 large eggs, at room temperature
    1/8 tsp salt
    1/8 tsp cream of tartar
    1/2 c granulated sugar
    1/4 c miniature chocolate chips*
    2 peppermint or chocolate mint candy canes, crushed

    *I used Nestle milk chocolate chips for the nutritional info, but dark chocolate would be even better! If you can't find mini chips, you can use regular ones, chopped.

Tips

This recipe is open to interpretation -- have fun with it and try different flavors of chips and candy canes to suit your taste!


Directions

Place one oven rack in middle of oven and second rack directly above. Heat oven to 225 degrees F. Line 2 cookie sheets with foil.

Beat egg whites with electric mixture in large bowl until foamy. Add salt and cream of tartar. Beat until soft peaks form when beaters are lifted. Slowly beat in sugar, 1 tbsp at a time. Continue beating 5 to 6 minutes until mixture is very stiff, smooth and glossy. Fold in chocolate chips.

Gently spoon meringue into a gallon-size Ziplock bag. Snip off a corner to make a 1-inch opening. Holding bag upright, squeeze mounds 1-1/2 inches in diameter and 1-1/2 inches high onto prepared cookie sheet close together but not touching. Lightly sprinkle with crushed candy canes.

Bake 1-1/2 hours. Meringues should look dry and white, not browned. Turn off oven. Keep oven door slightly ajar and let meringues cool in oven until crisp and dry. Loosen from foil with a metal spatula. Store loosely covered in a cool dry place up to 2 months.

Makes 48 small meringues; serving size = 2 meringues








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