Peppermint Chocolate Chip Meringue Cookies
One of my favorite things to eat during the holidays growing up was divinity. Divinity usually, as far as in my family, was a form of meringue cookies. They are sweet and melt away in your mouth. They are fabulous!
My youngest daughter has allergies, and we are limited to what cookies she can have during the holiday season. That’s why I make these meringue cookies nut, soy, and dairy free! They are really easy to make. These cookies are something even your little kids can help you make.
This recipe for Peppermint Chocolate Chip Meringue Cookies takes a little bit of patience, because if you add ingredients too soon they won’t turn out as well. It’s a great way to sneak in a homeschool lesson on how to be patient without even letting your kids in on the secret. The recipe takes a while, but your stand mixer and oven do all the work.
Don’t stop at peppermint and chocolate chips! There are tons of other goodies that you can put in your meringue cookies! You can also make this delicious plain Meringue Cookies Recipe.
What would you put in your Meringue Cookies?
Peppermint Chocolate Chip Meringue Cookies (Nut, Soy, and Dairy Free)
- Preheat oven to 170
- Separate egg whites from yolks in a small bowl and discard yolks.
- Begin whipping the eggs until frothy, then add salt and cream of tartar.
- When you see soft peaks start to form, add 1 T of sugar at a time.
- Continue to whip egg whites until stiff peaks form.
- In a food processor, place broken candy canes and cut them into small pieces.
- Gently fold in candy canes and chocolate chunks.
- Using a teaspoon, place cookies on non-stick cookie sheet about 1 inch apart.
- Bake for 1 hour. Turn oven off and let set for another 15 minutes.