Chocolate Mint Meringues
 
Ingredients
  • ½ cup egg whites at room temperature
  • ½ tsp cream of tartar
  • ⅔ cup granulated sugar
  • 1 candy cane, crushed
  • ⅔ cup powdered sugar
  • 3 TB unsweetened cocoa
Instructions
  1. Preheat oven to 225.
  2. Combine crushed candy cane with granulated sugar and set aside.
  3. Sift powdered sugar and cocoa together and set aside.
  4. Place parchment paper or Silpats on two baking sheets.
  5. In standing mixer with the whisk attachment, beat egg whites and cream of tartar on medium-high speed.
  6. Gradually add granulated sugar/candy cane mix to egg whites, one tablespoon at a time, beating on high speed.
  7. Continue to beat until the meringue holds stiff peaks. (That means that when you remove the whisk, the meringue forms a peak that stays in place.)
  8. With a rubber spatula, gently fold in powdered sugar/cocoa mixture until blended.
  9. Drop dollops of meringue onto the prepared baking sheets using a spoon, or pipe them into “kiss” shapes using a pastry bag fitted with a star tip, or simply a large plastic bag with one corner trimmed off.
  10. Bake meringues for two hours or until dry and crisp.
  11. Store cookies in air-tight containers.
Notes
Don't bother making meringues on a humid day. (This is not a problem in Chicago in the winter!) They won't ever get dry and crispy enough.
Recipe by West of the Loop at https://www.westoftheloop.com/2013/12/05/low-fat-holiday-treat-chocolate-mint-meringues/