Ladies and gentlemen, I don’t bake. It’s a well-known fact for regular visitors to this blog. And so you can imagine how overjoyed I was that this month’s theme for cooking club was a cookie exchange! When I think cookie perfection, immediately my friend Christine comes to mind. You may remember this plate of gorgeous cookies she left on my doorstep last Christmas. The woman has mad skills.
And so I took a page out of Christine’s ever pitch perfect book, and made a batch of White Christmas Dream Drops for last night’s cookie swap. They are heavenly bites of meringue, studded with white chocolate chips and crushed peppermint candy canes. They are exquisite. Better yet, even I can make them and they were a hit at cooking club. Take a look at the competition:
If I can get my hands on the recipes from the other girls, I will definitely share because they were all awesome. In the meantime, here’s the recipe for the dream drops. Before starting, make sure your eggs are at room temperature and that your oven is preheated. Otherwise, they’re a snap.
Recipe from Sunset Magazine, December 2011
2 large egg whites, at room temperature
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
3/4 cup sugar
1 cup white chocolate chips
1/3 cup plus 1 1/2 tbsp. coarsely crushed peppermint candies
Preheat oven to 250° F.
Beat egg whites and cream of tartar in a deep bowl with a mixer, using whisk attachment if you have one, just until soft peaks form. Add vanilla and salt. With motor running and mixer on high speed, pour in 1 tbsp. sugar and beat 10 to 15 seconds, then repeat until all sugar has been added. 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.
Line 2 baking sheets with parchment paper, using a bit of meringue at corners as glue. Using a soup spoon, drop meringue in rounded 1-tbsp. portions slightly apart onto sheets, scraping off with another spoon. Sprinkle with remaining 1 1/2 tbsp. candies.
Bake until meringues feel dry and set when touched but are still pale, 30 to 35 minutes, switching pan positions halfway through. Turn off oven, open door, and let cookies stand about 10 minutes. Let cool on pans. Store in airtight container for up to two days, though I doubt they will last that long.