Wednesday, December 14, 2011

Peppermint White Chocolate Meringues

Ah, these are awesome.  They might just be my new favorite Christmas cookie.  Even my husband, who doesn't like meringues, thought these were amazing.  They're a perfect combination of a chewy meringue, white chocolate, and sweet peppermint candy.  We ate the first batch so fast I can't wait to make another. 

I actually don't particularly care for white chocolate these days, but something about the combination of peppermint and white chocolate is delectable.  I dipped these lovely little sweets in a fringe of dark chocolate as well, and let me tell you, they are heaven.  Love love love.

The only thing I did a little differently is I ran the candy canes through my Bullet to make it more of a powder than coarsely crushed.  My teeth don't do well with super crunchy so this was a good solution to make them easier to eat.

White Christmas Dream Drops
from Sunset 

2 large egg whites, at room temperature
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup sugar
1 cup white chocolate chips
1/3 cup plus 1 1/2 tbsp. coarsely crushed peppermint candies (mine were powdery, I ran them through my Bullet)

Preheat oven to 250°. Beat egg whites and cream of tartar in a deep bowl with a mixer, using whisk attachment if you have one, just until soft peaks form. Add vanilla and salt. With motor running and mixer on high speed, pour in 1 tbsp. sugar and beat 10 to 15 seconds, then repeat until all sugar has been added. Scrape inside of bowl and beat another 15 seconds. At this point, meringue should form straight peaks when beaters are lifted. Fold in chocolate chips and 1/3 cup candies with a flexible spatula.

Line 2 baking sheets with parchment paper, using a bit of meringue at corners as glue. Using a soup spoon, drop meringue in rounded 1-tbsp. portions slightly apart onto sheets, scraping off with another spoon. Sprinkle with remaining 1 1/2 tbsp. candies.

Bake until meringues feel dry and set when touched but are still pale, 30 to 35 minutes, switching pan positions halfway through. Turn off oven, open door, and let cookies stand about 10 minutes. Let cool on pans.

If you're feeling like an extra hit of chocolate, dip these in good quality melted chocolate and let dry on the parchment.

Make ahead: Up to 2 days, stored airtight.


  1. Love the idea of white chocolate. I just made peppermint meringues yesterday (going on blog next week)! Never thought about adding chocolate. Thanks!

  2. These look great. Meringues were one of the first things I learned to make when I was younger and yours are gorgeous! I've bookmarked them (yes, I'm old-fashioned - no Pinterest, yet!) for future baking :)

  3. They look so beautiful!
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  4. I get sunset magazine and saw these on the cover. I was tempted..and seeing your post was all I needed to decide to go for it. We made these over the holidays and they were quite a hit!


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