Find a willing brother to help (or a sister).
Spoon onto cookie sheets lined with brown-paper (like lunch bags) and bake.
Christmas Meringue Cookies
by Grandma Jan
Yield: approx. 30 cookies
Important Note: Do not double! You’ll need to make one batch at a time, washing the bowl/beaters between each batch.
2 egg whites
1/8 tsp. cream of tartar
1/8 tsp. salt
3/4 c. white sugar
1 pkg. chocolate chips (6 ounces)
1/2 c. crushed peppermint candy (we used a mini food processor to grind the candy up into almost powder)
1/2 tsp. vanilla
Preheat oven to 300 degrees. Beat egg whites until frothy. Add cream of tartar and salt. Beat until stiff and peaks form. That step is very important! The cookies will flop if the egg whites aren’t beaten properly. Add sugar gradually, beating constantly. Fold in chocolate chips, candy, and vanilla. Drop by teaspoonful on cookie sheets lined with heavy brown-paper (such as lunch bags). Bake for 25 minutes or so, until the cookies look baked, but do NOT brown! Remove from paper when cooled. Freezes well (if they last that long).
“How sweet are thy words unto my taste! yea, sweeter than honey to my mouth!” (Psalms 119:103)