White Christmas Dream Drops
Yield: Makes 32
Total: 1 Hour, 15 Minutes
2 large egg whites, at room temperature
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup sugar
1 cup white chocolate chips
1/3 cup plus 1 1/2 tbsp. Coarsely crushed peppermint candies
Preparation
1. Preheat oven to 250°. Beat egg whites and cream of tartar in a deep bowl
with a mixer, using whisk attachment if you have one, just until soft peaks
form. Add vanilla and salt. With motor running and mixer on high speed, pour
in 1 tbsp. Sugar and beat 10 to 15 seconds, then repeat until all sugar has
been added. Scrape inside of bowl and beat another 15 seconds. At this point
meringue should form straight peaks when beaters are lifted. Fold in
chocolate chips and 1/3 cup candies with a flexible spatula.
2. Line 2 baking sheets with parchment paper, using a bit of meringue at
corners as glue. Using a soup spoon, drop meringue in rounded 1-tbsp.
Portions slightly apart onto sheets, scraping off with another spoon.
Sprinkle with remaining 1 1/2 tbsp. Candies.
3. Bake until meringues feel dry and set when touched but are still pale, 30
to 35 minutes, switching pan positions halfway through. Turn off oven, open
door, and let cookies stand about 10 minutes. Let cool on pans.
Make ahead: Up to 2 days, stored airtight.
Note: Nutritional analysis is per cookie.
Nutritional Information
Amount per serving
Calories: 61
Calories from fat: 25%
Protein: 0.5g
Fat: 1.7g
Saturated fat: 1g
Carbohydrate: 10g
Fiber: 0.0g
Sodium: 18mg
Cholesterol: 1.1mg
Prettypinkbutterfly
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