4 large egg whites at room temperature
1 cup sugar
1/2 cup mini chocolate chips, semi-sweet
1/2 tsp. vanilla extract
crushed peppermint candy cane pieces
Preheat oven to 200°F. Cover two baking sheets in parchment paper.
In
a large mixing bowl, beat egg whites with an electric mixer until soft
peaks form. Gradually add sugar and beat until stiff, glossy peaks form;
gently fold in chocolate and vanilla extract.
Drop mixture by heaping tablespoons onto prepared baking sheet about 1 inch apart, making 24 cookies.
Bake
until lightly golden and no longer sticky on the surface, about 1 hour.
Turn oven off and let cookies sit in oven for 1 hour. Transfer cookies
to a wire rack to cool completely. Sprinkle with candy cane pieces.
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