duly note: they taste MUCH better than they look here 🙂 I seem to be unable to get much volume out of them….
Peppermint dark chocolate meringues
2 c crushed peppermint candy
1 c mini chocolate chips or shaved chocolate (I love Theo’s 94% dark)
4 egg whites
1/4 t cream of tartar
1 c granulated sugar
Whip egg whites and cream of tartar until stiff peaks form. Gradually add in the sugar while still running the mixer. Once encorporated fold in peppermint and chocolate. Bake on silicone baking sheets or parchment (2 baking sheets) in a 225 degree oven, one sheet above the other on two centrally place oven racks. Bake for 30 minutes, switch positions, bake for 30 more. turn the oven off, leaving the cookies in unitl the oven is completely cool. Store in airtight container for up to two weeks.