White Christmas Dream Drops

My husband is not a sweet eater.  I have known this since the first time we met.  Growing up he was not allowed to eat much candy, so as an adult he eschews candy for other "bad for you" vices...like bread and chips!

So, obviously, when my husband requests that I make a cookie I move heaven and earth to do it for him. I am being sarcastic, but this was almost my response when he texted me a picture of some cookies a co-worker had made with a request that I make them for Thanksgiving.  Had it not been the day before Thanksgiving - and there was NO WAY I was going back to the store that day - I would have gladly obliged.

So a week later, after all of the desserts from Thanksgiving had worn off, I pulled out the recipe and decided to give it a go.

First of all, like all meringues, the recipe starts with whipping egg whites and cream of tarter with an electric mixer.  I use my Kitchen aid to save my arm.  When soft peaks begin to form, you add vanilla and salt.  Turn the speed to high and start adding sugar one tablespoon at a time, waiting 15 seconds between additions.

After the last addition, scrape the bowl and beat for 15 seconds longer.  At this point the peaks should stand up straight when you lift the beater.  Using a flexible spatula, fold in white chocolate chips and crushed peppermint candies.

Now let me explain something very important here.  Crush the candies BEFORE you start the meringues.  I know this sounds like a no brainer, but I made this mistake and nearly ruined the meringues by letting condensation build up and soften the peaks.

Now, place several starlight mints in a plastic bag and, using a rolling pin, take out your frustrations.  Very therapeutic!

I do recommend taking them outside and beating them on the sidewalk.  Lay down some newspaper to keep the sidewalk from tearing the bag.

Once you have folded the chocolate and mints into the meringues, drop spoonfuls on to two parchment lined trays.  Sprinkle some more crushed peppermint onto the top of the drops.  Bake on 250 degrees for 30-35 minutes.

Half way through the baking switch tray positions.  Once the meringues are completely dry on the outside, turn off the oven, open the door and let the drops sit for 10 minutes.  Let them cool completely on the trays.

These cookies are crispy on the outside, just like traditional meringues, but are delightfully chewy in the center.  Bon Appetite!

2 large egg whites, at room temperature
1/8 tsp cream of tartar
1/2 tsp vanilla extract
1/8 tsp salt
3/4 cup sugar
1 cup white chocolate chips
1/3 cup plus 1 1/2 Tbsp coarsely crushed peppermint candies

1. Preheat oven to 250 degrees.  Beat egg whites and cream of tartar in a deep bowl with a mixer, using a whisk attachment, just until soft peaks form.  Add vanilla and salt.  While speed is set to high, pour in sugar 1 Tbsp at a time, waiting 15 seconds between each addition.  Scrape the bowl and beat for an additional 15 seconds.  At this point the meringue should form straight peaks when the beater is lifted.  Fold in chocolate and 1/3 cup candies with a flexible spatula.

2. Line 2 baking sheets with parchment paper, using a bit of meringue at the corners to hold the paper down.  Using a couple spoons, drop meringues in rounded tablespoonfuls slightly apart onto the sheets.  Sprinkle with remaining candies.

3. Bake until meringues feel dry to the touch, but are still pale, 30-35 minutes.  Switch pan positions halfway through.  Turn off the oven, open the door, and let cookies stand for 10 minutes.  Let cool on pans.

Makes about 32 cookies.

Store air tight 2-3 days.