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Mistletoe Meringue Cookies

(7 Votes)
Mistletoe Meringue Cookies
24 (2 dozen)
20 Min

Share one of these with your sweetheart and you'll find out how they got their name!

What You'll Need

  • 2 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/3 cup sugar
  • 1/3 cup (2 ounces) mint-flavored semisweet chocolate chips, coarsely chopped

What to Do

  1. Preheat oven to 325 degrees F.  Coat rimmed baking sheets with cooking spray.
  2. In large bowl, beat egg whites until soft peaks form. Add vanilla and gradually beat in sugar until stiff peaks form. Fold in chocolate chips. Drop by tablespoonfuls 2 inches apart onto rimmed baking sheets.
  3. Bake 10 minutes. Turn off the oven and let cookies sit in oven 1 hour. Remove from oven and allow to cool completely.
  4. Serve immediately, or store in an airtight container.



Tip: Have a ball making these with different flavored chocolate chips like mint and raspberry. Mmm! DID YOU far back as 700 B.C. Britons believed in the healing powers of mistletoe? Nowadays most of us use it to steal a kiss.

Nutritional InformationShow More

Servings Per Recipe: 24

  • Amount Per Serving % Daily Value *
  • Calories 28
  • Calories from Fat 7.9
  • Total Fat 0.9g 1 %
  • Saturated Fat 0.6g 3 %
  • Trans Fat 0.0g 0 %
  • Protein 0.5g 1 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.0mg 0 %
  • Sodium 4.6mg 0 %
  • Total Carbohydrates 5.0g 2 %
  • Dietary Fiber 0.2g 1 %
  • Sugars 4.1g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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good easy recipe

CHOCOLATE-CHOCOLATE CHIP CLOUDS Whites of 3 large eggs tsp salt or cream of tartar 2/3 cup granulated sugar tsp vanilla extract cup mini semisweet chocolate chips 3 Tbsp unsweetened cocoa powder Heat oven to 200 degrees F. Spray 2 large cookie sheets with nonstick vegetable spray. In large bowl with electric mixer at high speed, beat egg whites and salt until foamy beat in sugar, 1 Tbsp at a time, until stiff glossy peaks form. Beat in vanilla gently but thoroughly fold in chocolate chips and cocoa powder. Drop mixture by heaping teaspoonfuls on prepared cookie sheets, spacing about 1 inch apart. Bake 1 hour until outsides of cookies are dry and set. Using spatula, remove to wire racks to cool. Store cookies in airtight containers. Makes 3 doz cookies.

This sounds pretty f good will have to try thank you fro your recipe

Has anyone tried these in another flavor like lemon? Any advice?

Peppermint is yummy.

These are so quick and easy with a stand mixer that the batch I made last night are gone and I made another batch so good

sounds real good. i do wonder though if you can use a sugar substitute? in any meringue recipe??


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