Cooking with Rena Lee

Tips: Make ahead: Up to 2 days, stored airtight.

Cook Time: 1 1/4 hours

Yield:32

INGREDIENTS:

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

DIRECTIONS:

Preheat oven to 250 degrees. 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.
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.
Bake until meringues feel dry and set when touched but are still pale, 30 to 35 mins., switching pan positions halfway through. Turn off oven, open door, and let cookies stand about 10 mins. Let cool on pans.