Another healthy and delicious recipe. The long cooking time is annoying, but totally worth it.
Peppermint-Chocolate Chip Meringues
16 red-and-white peppermint candy rounds
4 large egg whites
1/4 teaspoon cream of tartar
Pinch coarse salt
1 cup granulated sugar
1/2 cup baby chocolate chips
1.) Preheat oven to 225°F. Line two baking sheets with parchment paper or aluminum foil (shiny side down).
2.) Place candies in a heavy-duty zip-top plastic bag. Squeeze out air, seal, and using a heavy-bottom small saucepan, crush well.
3.) In a large bowl, beat egg whites, cream of tartar, and salt with a mixer until soft peaks form (about 2 minutes). Reduce speed to low and put in 1 tablespoon of sugar at a time, beating for several seconds between each addition. Increase speed to high and beat until stiff, glossy peaks form. Blend in crushed candies and chocolate chips.
4.) Drop 16 well-rounded tablespoons of meringue onto each baking sheet, spacing them 1 inch apart. Bake 1 hour on the oven's top rack. Move cookie sheets to bottom rack and bake 1 more hour. Turn off oven; let meringues sit until oven is completely cool. Remove from baking sheets and store in airtight containers.