Want to make some mouthwatering Christmas cookies for your holiday celebration? Make these Mint Chocolate Meringue Cookies for your cookie exchange, as a sweet treat for the teacher or a fun, bite sized dessert for your next Christmas party.
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I can’t lie…I’ve become addicted to meringue cookies! Not only are they beyond yummy, I love that you can switch them up for any occasion just by changing the color or adding an extra ingredients or two. It all started with Chocolate Chip Meringue Cookies. They were such a hit that I kept going and added swirls of color to make Unicorn Kiss Cookies. Now these Mint Chocolate Meringue Cookies are quickly becoming my new favorite. If you like mint and chocolate together, you’re really going to love these.
I first got the idea when I came across these M&M’s Mint Candies at the grocery store. I didn’t know what I was going to do with them but I knew I could come up with something good! There was no way I could pass them up. (This isn’t even a sponsored post…I just really wanted to make something with these)
When I started thinking about what kind of Christmas cookies I wanted to make, that’s when I got the idea for Mint Chocolate Meringue Cookies
Before you start, you’ll need a brown paper grocery bag to cook these on. I never remember until it’s too late so now I just always make sure I have some on hand. I just don’t want you to get all the way through the recipe and discover too late that you’ll need one.
Mint Chocolate Meringue Cookies
The first step is to crush the M&M’s by placing them in a sandwich bag and crushing them with the flat side of a meat tenderizer. If you’re having a bad day, it’s probably a great way to take out your frustrations! Be sure to leave a corner of the bag open to let air out or the bag will pop when you hit it.
Mix egg whites, vinegar, vanilla and salt at high speed. When soft peaks form, gradually start adding sugar a little at a time. Finally, add the M&M pieces.
Stir just enough that it’s mixed well but don’t over stir.
Cut the tip of an icing bag to the point where it’s approximately 1 1/4 inches across. Don’t make the opening too small or the M&M’s will clog it and the meringue won’t squeeze through. I also had the same problem when I used a tip so now I make these with just the bag but no tip. Drape the icing bag over a tall glass and fill with meringue.
Cut a paper bag and line two cookie sheets, then drop meringue onto the sheets to make your cookies. Finally, top with Christmas colored sprinkles or peppermint pieces. Though they weren’t cheap, the peppermint crunch sprinkles I used were perfect.. Crushing your own candy canes will probably work too.
Bake at 275° for 40-45 minutes and get ready to taste deliciousness!
I’ll bet you can’t eat just one! (Don’t tell Lay’s that I stole their slogan!)
Since this was my first time using the peppermint crunch sprinkles, I was a little worried that they’d make the cookies too crunchy. I worried for nothing…they were perfect! However, I’d also made a batch with regular sprinkles, just in case.
Check out this video for my Chocolate Kiss Meringue Cookies to see just how easy these cookies really are.
We’ve made these Mint Chocolate Meringue Cookies for our teachers already and they’re also perfect for your cookie exchange. They are seriously good and I love the way they just melt in your mouth! I may just have to start making these for every holiday!
- 2 egg whites
- 1 cup sugar
- 1 tsp distilled vinegar
- 1/2 tsp vanilla
- 1/8 tsp salt
- 1/2 cup Holiday Mint M&M's
- Large brown paper bag
- Preheat oven to 275
- Cut a brown paper bag to line your cookie sheets
- At high speed, beat egg whites, vinegar, vanilla and salt until soft peaks form
- Gradually add sugar and continue beating until stiff peaks form
- Fold in M&M's (don't stir too much)
- Drop by tsp (or use an icing bag) onto cookie sheets covered with brown paper
- Bake at 275 for 40-45 minutes
Amount Per Serving: Calories: 27Sodium: 9mgCarbohydrates: 5gSugar: 5g
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