It wouldn’t be Christmas without these chocolaty, peppermint filled gems. Our Christmas tradition is to put a batch in the oven as we start to decorate the tree, and by the time we are halfway through, I’m pulling them out of the oven much to my boy’s delight. They like them best when the outside is dried and crackly, but the inside is still a bit soft – with the chocolate oh-so-melty and the peppermint chewy….
If you cook them a bit longer or leave them in the oven to dry, they will be drier on the inside (like a traditional crunchy meringue). Either way, they are delicious. They are also made with real sugar. I have successfully used partial replacements for the sugar in meringues in the past, but meringues really do best with regular sugar.
While these are made with regular granulated sugar (which is needed to make the meringue highly stable), with no flour (yep, these are also gluten-free!) or fat required, and plenty of whipped egg white – meringues are higher in protein and lower in calories, fat, and yes, even carbs when compared to other cookies.
I hope you enjoy these in your home as much as we do in ours.
Makes 24 cookies
4 large egg whites, room temperature
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
6 tablespoons mini semi-sweet chocolate chips
3 tablespoons crushed sugar-free or regular hard peppermint candies (about 6 candies)*
1. Preheat the oven to 225°F. Line 2 baking sheets with parchment paper or silicone baking mats.
2. Heat a large pot of water on the stove over high heat until it comes to a simmer. Turn down the heat to keep water simmering, but not boiling. In a bowl that will nestle onto the top of the pot, place the egg whites, cream of tartar, and sugar. Whisk until cream of tartar is mixed in and place the bowl on top of the pot. Heat the mixture for 3 minutes, or until the sugar dissolves and the mixture is slightly warm. Remove the bowl and beat the whites with an electric mixer until and stiff peaks form.
3. Check to make sure your meringue mixture has cooled to room temperature and gently fold in the chocolate chips and crushed peppermint.
4. Using a tablespoon, spoon the batter onto cookie sheets, mounding meringue high in the center and forming a peaked “kiss” top. Bake for 45 minutes, or until meringues feel firm to the touch and can gently be lifted from parchment.
5. Remove from oven and set on a baking rack to cool. Store in an airtight container.
* Place candies in a baggie and pound with a rolling pin or meat mallet to finely crush into bits.
Marlene Says: When beating egg whites always make sure the mixing bowl and beaters are clean and free of grease. It is easier to separate eggs when they are cold.
Nutrition Information Per Serving (2 cookies):
Calories 50 | Protein 1 g | Sodium 20mg | Carbohydrate 11g (Sugars 5g) Total Fat 0g (Sat Fat 0g) | Fiber 0g | Cholesterol 0mg | Food Exchanges: 1/2 Starch Carbohydrate Choices: 1/2 | Weight Watcher Smart Point Comparison:
Green 2, Blue 2, Purple 2
