Chocolate Chip Candy Cane Meringue Cookies

Recipe View Preheat oven to 250°F (120°C). Line baking sheets with parchment paper. (5 minutes)

Recipe View In a clean, grease-free glass or metal bowl, beat egg whites with an electric mixer until foamy. Add salt and cream of tartar, continuing to beat until soft peaks form. (5 minutes)

Recipe View Gradually add sugar, one tablespoon at a time, while continuing to beat until stiff, glossy peaks form. The meringue should hold its shape. (8 minutes)

Recipe View Remove the meringue from the mixer. Gently stir in vanilla extract. (2 minutes)

Recipe View Fold in crushed candy canes, chocolate chips, and toasted walnuts until evenly distributed throughout the meringue. Be careful not to deflate the meringue. (5 minutes)

Recipe View Drop by heaping teaspoonfuls onto the prepared baking sheets, leaving a little space between each cookie. (10 minutes)

Recipe View Bake for 40 minutes in the preheated oven, or until the meringues are dry to the touch and easily peel off the parchment paper. (40 minutes)

Recipe View Turn off the oven and let the cookies cool completely inside the oven with the door slightly ajar. This helps prevent cracking. (1 hour)

Recipe View Once cooled, store the meringue cookies in an airtight container at room temperature to maintain their crisp texture.