Peppermint Chocolate Chip Meringue Cookies (Nut, Soy, and Dairy Free)



  1. Preheat oven to 170
  2. Separate egg whites from yolks in a small bowl and discard yolks.
  3. Begin whipping the eggs until frothy, then add salt and cream of tartar.
  4. When you see soft peaks start to form, add 1 T of sugar at a time.
  5. Continue to whip egg whites until stiff peaks form.
  6. In a food processor, place broken candy canes and cut them into small pieces.
  7. Gently fold in candy canes and chocolate chunks.
  8. Using a teaspoon, place cookies on non-stick cookie sheet about 1 inch apart.
  9. Bake for 1 hour. Turn oven off and let set for another 15 minutes.