A Taste At Home: Christmas Meringues

Step #1

Find a willing brother to help (or a sister).


Step #2

Beat the eggs until frothy...
Beat the eggs until frothy... in Grandma's tiny (!), glass mixer... Ours is just too big for this.

Step #3

Unwrap lots of peppermints...
Unwrap lots of peppermints... (Don't "muzzle the ox"; if the brother/sister wants to snack, go ahead!)

Step #4

Make sure the mixture is nice and stiff, otherwise, you will have meringue flops.
Make sure the mixture is nice and stiff, otherwise, you will have meringue flops. This picture does not show the stiff mixture yet πŸ™‚ -- it's on it's way!

Step #5

Add sugar gradually.
Add sugar gradually.

Step #6

Review the recipe to make sure you have added everything correctly.
Review the recipe to make sure you have added everything.

Step #7

Fold in the peppermint "dust", chocolate chips, and vanilla.

Step #8

Spoon onto cookie sheets lined with brown-paper (like lunch bags) and bake.

Step #9

Yum! Enjoy. They will go fast.
Yum! Enjoy. They'll go fast.

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)

Sarah πŸ™‚

11 thoughts on “A Taste At Home: Christmas Meringues”

  1. These look delicious. You are certainly getting me in thr mood for Christmas baking. I think Mom and I will bake next weekend. Thank you for the inspiration.

    Blessings, Mrs. Mari

  2. At what temperature do you bake the cookies? These sound great!
    300 degrees – sorry, I added it to the post!


  3. Oven temp for this? Are you going to post the Cinnamon Bread recipe this year?!?! It looks so good!

    Good point! I see several comments about this one :-). I added the temperature to the blog post, but it should be 300 degrees.

    Here’s the link to the cinnamon bread: http://openforums.titus2.com/forums/t/14585/


  4. Thanks so much for posting this recipe! We love to try new things, and we have many boxes/tins to fill ourselves for the elderly people and shut-ins that we carol to each year in/around our rural “neighborhood”. This will be our 17th year of Christmas caroling — we don’t get to as many places as you do, because of the distance we must drive to each one. In about 2 hours, we can get to eight. And we try to not be out more than 2 hours, because some years we have been out when it was in the single digits — we often have numb toes from standing in the snow, even wearing heavy wool-lined snow boots. (We do cancel if there is a blizzard!) May you be as blessed as those you carol to this year . . . we do so enjoy reading your blog, as you do so many of the same things we do. (I don’t suppose, however, that you are butchering this week!)

  5. Sarah,

    Thanks for the recipe! We are staying put because of a blizzard warning, so this would make a fun addition to our schedule today! Have you ever tried replacing the white sugar with honey instead?

    I’m quite sure honey would not work! This is a very particular recipe, and I can’t imagine that it would work :-). Sarah

  6. It looks like there is some kind of frosting on top of the cookies in the picture. I didn’t see a recipe for it included with the cookie recipe. Is there something specific you use?
    Actually, there’s no frosting. They just puff and look like that!


  7. One year I did meringue cookies, and I striped a decorating bag with red food gel (the specific kind you use for royal frosting). Then, I spooned the meringue in the bag and piped it on the cookie sheets. It made the cookies look like mints. I only did a few batches because it was VERY messy. I decided I needed more streamlined recipes for holiday baking, as I do several dozen trays/bags for clients, friends, family, and neighbors. This year I’m doing toffee and linzer cookies. The linzer cookies are somewhat involved but not very messy. Everyone loves them, so I can’t take them off the list or people might throw my trays back at me! God bless your holidays!

  8. I made these yesterday and wow!!! They were delicious. I ate way too many. The only consolation was that they had no butter and were made with egg whites. LOL This recipe is definitely a keeper. Thank you for sharing!

  9. Hi Sarah,
    They look wonderful. Did you use semi-sweet chocolate chips or regular ones?
    Semi-sweet :-).

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