This one’s a pretty new member of our holiday food roster, but it quickly became a big favorite. Made it the other day when I made the Chex mix (we’re up to 4 batches of that by the way), and it was being rationed out okay until yesterday when a certain daughter sort of lost control when she was holding the bag of cookies.


2 -3 tablespoons crushed peppermint candies (smash them with a hammer or meat tenderizer in a plastic bag)

3 egg whites

pinch salt

1 cup powdered sugar

1 teaspoon white vinegar

1/3 cup mini chocolate chips

Food coloring (if desired)

1. Preheat oven to 300 degrees.

2. Put egg whites into mixer, add salt. Start mixing at low speed gradually increasing the speed to medium over about 3 minutes. Egg whites should be foamy with small uniform bubbles.

3. Increase mixer speed to medium high and start adding sugar about two teaspoons at a time. After all sugar is in, continue mixing about 2 – 3 minutes, then add the vinegar. Add food color if you want. Increase mixer to high speed and mix for 5 – 6 minutes, until glossy with stiff peaks.

4. Use rubber spatula to fold in the peppermint and chocolate chips.

5. Drop by spoonfuls onto parchment paper on cookie sheets.

6. Put sheets into oven at 300 degrees and close the door. After one minute, turn off the oven but leave the door shut. The recipe I got these from says leave for three hours. I leave them in the oven with the heat turned off for about 24 hours. If you want a fancier version with more detail, here’s where I got the recipe.