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This light fluffy melt in your mouth cookie is my absolute favorite christmas cookie!
Time: Last time I made it on stream, it took me about 2 hours
- 15 minutes prepping ingredients
- 45 minutes to get to stiff peaks
- 10 minutes mixing in chocolate chips and putting in piping bag
- 20 minutes piping / sprinkles
- 20 minutes bake, and then I leave in the oven to cool
Ingredients:
- 3 egg whites * 1
- 1/8 tsp iodized table salt
- 1/4 tsp cream of tartar
- 1/4 tsp peppermint extract * 2
- 3/4 cup or 150 g granulated sugar
- 6 oz mini semi sweet chocolate chips * 3
- 1 tooth pick of green gel food coloring (optional)
Instructions:
- Wash bowl/whisk 3 times to make sure no fat on it, otherwise you will not get stiff peaks
- Beat egg whites, cream of tartar, salt, extract, and food coloring until foamy
- Beat in 1 tbsp sugar at a time, then beat until stiff peaks
- Fold in chocolate chips
- Preheat oven to 300°F
- Line cookie sheet with parchment or silpat mat * 4
- Drop spoonfuls or pipe batter onto cookie sheet, they can be fairly close together. They will not spread very much.
- Bake for 25-30 minutes, checking halfway through, until just a touch of darkening on edges and they don’t look wet anymore.
- Turn off oven and leave for atleast an hour, preferably overnight * 5
Recommended Equipment
Notes
- There are many uses for the egg yolks, one of mine is to make custard, or egg nog!
- You can also make this vanilla chocolate chip by using vanilla extract, or other extracts for other fun combinations.
- Technically the chocolate chips are optional, and it would make it much easier to pipe if you wanted better control of your meringue cookie shapes.
- If not using liner on pan, grease pan with crisco
- Make sure to put something on the controls for the oven so someone doesn’t accidentally turn it on with the cookies in there!
