Holiday Chocolate Mint Meringues
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Whites of 2 large eggs, at room temperature1/8 tsp salt1/8 tsp cream of tartar1/2 c granulated sugar1/4 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.
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
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
Nutritional Info 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
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