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Family Cookbook
White Christmas Drop
source Sunset Magazine
Cathy and Al Lauer served these to us in Jackson Hole January 2012 A great use for left over candy canes...or even worth buying candy canes just for these. Also possible to dip the edges in melted dark chocolate for extra decadence.

Required Ingredients

large egg whites at room temp
Teaspooncream of tarter
Cupwhite chocolate chips
Cupcoarsely crushed peppermint candies
1 ½Tablespooncoarsely crushed peppermint candies

Preparation Instructions

  1. Preheat over to 250 degrees. Line 2 baking sheets with parchment paper
  2. 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.
  3. Add vanilla and salt. With motor running and mixer on high, pour in 1 tbsp sugar and beat 10 to 15 seconds, then repeat until all sugar has been added. Scrape the sides of the bowl and beat another 15 seconds. At this point meringue should form straight peaks when beaters are lifted.
  4. Fold in chocolate chips and 1/3 cup candies with a flexible spatula.
  5. Using a soup spoon, drop meringue in rounded 1 tbsp portions slightly apart onto sheets, scraping off with another spoon.
  6. Sprinkle with remaining 1 1/2 tbsp crushed candy.
  7. Bake until meringues feel dry and set when touched, but are still pale, 30 to 35 minutes, switching pan positions halfway through.
  8. Turn off oven, open door, and let cookies stand about 10 minutes. Let cool on pans. Make up to 2 days ahead; store airtight.