For best results, ensure your mixing bowl and beaters are completely clean and free of any grease or oil. This will help the egg whites whip to their full potential. Toasting the walnuts before adding them to the meringue enhances their nutty flavor and adds a delightful crunch. If you don't have parchment paper, you can lightly grease the baking sheets. However, parchment paper is recommended for easy removal and cleanup. Meringue cookies are sensitive to humidity. Store them in an airtight container to prevent them from becoming sticky. Feel free to experiment with different nuts or other mix-ins, such as dried cranberries or white chocolate chips.
Chocolate Chip Candy Cane Meringue Cookies
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PREP TIME15 mins
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COOK TIME40 mins
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TOTAL TIME55 mins
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SERVING60 People
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VIEWS69
Light as air and bursting with festive cheer, these meringue cookies are a delightful twist on a classic Christmas treat. The cool peppermint from crushed candy canes dances beautifully with rich chocolate chips and crunchy walnuts, creating a symphony of flavors and textures that will enchant your taste buds. Perfect for gifting or savoring by the fireside!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Fiber0 g
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Protein1 g
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Saturated Fat1 g
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Sodium7 mg
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Sugar5 g
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Fat2 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat oven to 250°F (120°C). Line baking sheets with parchment paper. (5 minutes)
02 Step
Recipe View In a clean, grease-free glass or metal bowl, beat egg whites with an electric mixer until foamy. Add salt and cream of tartar, continuing to beat until soft peaks form. (5 minutes)
03 Step
Recipe View Gradually add sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form. The meringue should hold its shape. (8 minutes)
04 Step
Recipe View Remove the meringue from the mixer. Gently stir in vanilla extract. (2 minutes)
05 Step
Recipe View Fold in crushed candy canes, chocolate chips, and toasted walnuts until evenly distributed throughout the meringue. Be careful not to deflate the meringue. (5 minutes)
06 Step
Recipe View Drop by heaping teaspoonfuls onto the prepared baking sheets, leaving a little space between each cookie. (10 minutes)
07 Step
Recipe View Bake for 40 minutes in the preheated oven, or until the meringues are dry to the touch and easily peel off the parchment paper. (40 minutes)
08 Step
Recipe View Turn off the oven and let the cookies cool completely inside the oven with the door slightly ajar. This helps prevent cracking. (1 hour)
09 Step
Recipe View Once cooled, store the meringue cookies in an airtight container at room temperature to maintain their crisp texture.
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Please Rate
Haven Schoen
Jun 6, 2025These cookies were a hit! The peppermint and chocolate combination is perfect for Christmas.
Summer Kautzer
Mar 9, 2025My meringues cracked a bit, but they still tasted amazing. I'll try cooling them in the oven next time.
Alycia Buckridge
Dec 11, 2024I loved how light and airy these cookies are. They practically melt in your mouth!
Jeremy Stoltenberg
Oct 13, 2024The recipe was easy to follow, and the cookies turned out beautifully. Thanks for sharing!