This recipe for White Christmas Dream Drops came from Sunset magazine. It's always hard for me to choose recipes for our Christmas cookie bakes because everything in our Christmas file sounds so good! I thought these meringues would be an excellent counterpoint to the many butter-laden cookies on our baking agenda.
The original Sunset recipe called for 1 c. white chocolate chips. However, I think 1/2 c. dark chocolate chips would be better for future cookies. I prefer less sweet desserts and my obliging tasters agreed that 1 cup was a little much. Overall, the cookie was a hit and had great textural contrast.
Baking Tip: An egg separator is your friend!
I know chefs just separate eggs with their hands, but I don't like getting my hands messy when it can be avoided. Plus, you lose some of the egg white with that method.
An egg separator gets the job done perfectly every time. If you're planning on whipping those whites, you don't want a trace of yolk in the bowl. Any yolk particles will interfere with the protein structure of egg whites, delaying your goal of perfect white peaks.
White Christmas Dream Drops
Adapted from Sunset
- 2 large egg whites, at room temperature (important for maximal volume)
- 1/8 tsp cream of tartar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 3/4 c sugar
- 1/2 c dark chocolate chips
- 1/3 c + 1 1/2 T coarsely crushed peppermint candies
- I recommend using a mallet to crush the peppermints.
- 1. Preheat oven to 250° (225º convect). Beat egg whites and cream of tartar in a deep bowl with a mixer, using whisk attachment, just until soft peaks form. Add vanilla and salt.
- 2. With motor running and mixer on high speed, pour in 1 T sugar and beat 10 to 15 seconds, then repeat until all sugar has been added.
- 3. 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. Try not to overwork mixture.
- 4. Line 2 baking sheets with parchment paper. Using a soup spoon or really small muffin scoop, drop meringue in rounded 1 T portions slightly apart onto sheets, scraping off with another spoon. Sprinkle with remaining 1 1/2 tbsp. candies.
- 3. Bake until meringues feel dry and set when touched but are still pale, 30 to 35 minutes, switching pan positions halfway through if you don't have a convection oven. If they are starting to crack, they are definitely done.
- 4. Turn off oven, open door, and let cookies stand about 10 minutes. Let cool on pans.
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