Do you remember last year when Sarah from Room For Tuesday invited me to join her holiday cookie recipe blog hop? I shared my Great Aunt Idella’s Butter Cookie recipe. BTDubs, those bad boys legit have 4 sticks of butter in them and will melt in your mouth. Well, we’re doing it again this year. I’ve teamed up with a killer group of bloggers (listed at the bottom) who are sharing their favorite holiday cookie recipes. Mine is another childhood favorite — Peppermint Crispies — basically a peppermint meringue cookie with chocolate chips.
Don’t forget to scroll all the way to the bottom of this post to check out all the other delicious recipes from my bloggery friends.
Last year the recipe share was a toss-up between these peppermint crispies and the best butter cookies on the planet. There isn’t a Christmas where I remember not eating at least a dozen of each of these cookies. My mom made pans upon pans of both with me and my sister by her side “helping”. You know, sneaking chocolate chips and fighting to lick the beaters; all the while she’s yelling, “Girls, it’s raw eggs. You can’t eat that!”
Making a good meringue can be tricky to perfect but super easy once you know what you’re doing. There are just a few important rules to remember. First, you want to have a 1:2 ratio of egg whites to sugar. Second, room temperature egg whites beat up faster and higher than cold egg whites. Third, don’t forget the salt. My recipe calls for a 1/4 teaspoon.
2 egg whites
3/4 cup of sugar
1/4 tsp of salt
2 tsp of vanilla (I like to add an extra splash)
3/4 cup chocolate chips
2 tbsp crushed peppermint candy cane (use a meat tenderizer and baggie to crush)
Separate the whites from the yolks of 2 eggs. (if you’re smart, you’ll keep the 2 yolks and use them in the butter cookie recipe)
In a medium-sized mixing bowl, beat the egg whites on high until they stiffen but are not dry.
Slowly mix in the sugar and salt.
Beat mixture on low for 5 minutes.
Fold in vanilla, chocolate chips, and candy canes.
Spoon small mounds onto a greased cookie pan or parchment paper. A Silpat works too.
Garnish each mound of meringue by adding a few extra chocolate chips.
Bake for 45 minutes at 250º on the lowest rack.
Cookies should be crisp and dry. It’s ok if the centers are soft and marshmallow-like in texture, but they should not be sticky like gum.
Be sure to eat this meringue goodness over a plate, or you’ll have sticky crumbs everywhere. Just ask my kids. They keep trying to sneak them, but the trail of cookie crumbs keeps ratting them out. I’ve been chasing them with the handheld vacuum.
SHOP THE POST
HOLIDAY COOKIE BLOG HOP PARTICIPANTS
Room for Tuesday
The DIY Playbook
Life On Virginia Street
Making it Lovely
House of Hipsters
Francois et Moi
Sincerely, Sara D.
Yellow Brick Home
The Gold Hive
House of Brinson