Photo: Alex Farnum; Styling: Robyn Valarik
Total Time
1 Hour 15 Mins
Makes 32

Unlike traditional meringues, which are crisp all the way through, these are still chewy on the inside, like mini pavlovas—but with white chocolate chips and plenty of peppermint. For an elegant touch, dip the edges in melted dark chocolate.

How to Make It

Step 1

Preheat oven to 250°. 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. Add vanilla and salt. With motor running and mixer on high speed, pour in 1 tbsp. sugar and beat 10 to 15 seconds, then repeat until all sugar has been added. Scrape inside of bowl and beat another 15 seconds. At this point, meringue should form straight peaks when beaters are lifted. Fold in chocolate chips and 1/3 cup candies with a flexible spatula.

Step 2

Line 2 baking sheets with parchment paper, using a bit of meringue at corners as glue. Using a soup spoon, drop meringue in rounded 1-tbsp. portions slightly apart onto sheets, scraping off with another spoon. Sprinkle with remaining 1 1/2 tbsp. candies.

Step 3

Bake until meringues feel dry and set when touched but are still pale, 30 to 35 minutes, switching pan positions halfway through. Turn off oven, open door, and let cookies stand about 10 minutes. Let cool on pans.

Step 4

Make ahead: Up to 2 days, stored airtight.

Step 5

Note: Nutritional analysis is per cookie.

Ratings & Reviews

kristine95618's Review

January 19, 2014
These are easy and fun to make and look like you spent hours on them! I made a double recipe for a holiday party and everyone loved them. They were gone within an hour. My 5-year-old loves to help make these and we just made a batch to use up all the leftover candy canes from Christmas. I'll make these every year.

funnylady1's Review

December 15, 2013
I made these last Christmas for the first time, and they were a smash hit....we LOVED them and I would suggest that you double the batch...because they are gone before you know it!!!

JoanneGamaunt's Review

January 02, 2013

Cudragon's Review

January 01, 2013
Love these. I needed two egg yolks for my butter cookies so I decided to use up my whites on this recipe. It is now my new favorite Christmas cookie. I stored them at room temperature, tightly sealed and they lasted a week, only because I rationed them. Everybody asked for the recipe.

ripleypa's Review

December 22, 2012

eulouie's Review

March 17, 2012

eyattaw's Review

February 24, 2012
I made these at Christmas time and shared them with friends and family and they were a huge hit. They are easy, taste great, and one batch yields plenty of cookies. I really liked the addition of white chocolate chips in the meringues. I will definitely be using this recipe again next Christmas. *In my experience they only kept for a couple of days so I would advise not making them very far in advance*

lexielatte's Review

December 31, 2011
My 16 year old daughter who rarely cooks, made these and I have to say, I was thrilled when she and her Dad left town for a trip... it meant I got ALL of them to myself. They are the best and I didn't have any trouble with them not staying good for several days (I limited myself to two a day). I am now begging her to make them again for a pot-luck tomorrow.

Cecilyw's Review

December 27, 2011
Made this for my first ever holiday cookie gift. So delicious and easy, as long as you have a mixer.

KathyHJ's Review

December 27, 2011
These were really good the first night & next morning but deteriorated after that even though they were tightly sealed. So they really can't be made much ahead. That said, they were a really great cookies. I didn't have the white chocolate chips so used semisweet & that flavor combo was just right. Will probably make again if I'm going to be able to serve them right away.