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Submitted by: Peggy Cummings from Cibolo, TX
Originally shared on the web 09/20/2013

2 eggs whites
1/8 t. cream of tartar
1/8 t. salt
3/4 c. sugar
2 c. mini semi-sweet chocolate chips
3 T. crushed peppermint candies
1/2 t. vanilla extract

Beat egg whites in a large bowl with an electric mixer at high speed until foamy. Add cream of tartar and salt, beating until mixed, gradually add sugar one tablespoon at a time, beating well after each edition until stiff peaks form. Gently fold in remaining ingredients. Drop by teaspoonfuls 1-1/2 inches apart on to greased baking sheets. Bake at 250 degrees for 40 minutes or until dry. Remove to wire racks to cool completely. Store in an airtight container. Makes 3 doz.


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Enjoy this recipe from Big Book of Country Baking originally published 2013.

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