White Christmas: Festive Crafts and Treats

Source: Parents Magazine


Recipe Summary test

20 mins
1 hr 30 mins
1 hr 50 mins
about 24 cookies


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 200° F. Line a cookie sheet with parchment paper; set aside. In a large mixing bowl combine egg whites, cream of tartar, peppermint extract, and salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).

  • Carefully transfer meringue into a pastry bag fitted with a 1/2-inch round tip. Pipe 2-inch mounds 1 inch apart onto prepared cookie sheet.

  • Bake in the preheated oven for 1-1/2 hours or until meringues appear dry and are firm when lightly touched. Transfer cookies to a wire rack; let cool.

  • Line a cookie sheet with parchment or waxed paper; set aside. Dip meringue bottoms into melted chocolate and then into the crushed candy. Transfer to prepared cookie sheets. Let stand until chocolate is set.


Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

*To finely crush the candies, place candy in a resealable plastic bag and seal the bag. Place bag with candy on a cutting board. Use a rolling pin to finely crush the candy in the bag.

Nutrition Facts

27 calories; carbohydrates 6g; sugars 6g; sodium 19mg; potassium 12mg.