Recipe By Kellie M
Published Jun 19th
Chocolate Chip Candy Cane Meringue Cookies
Prep 15m Cook 40m Additional - Ready In 55m
Servings 5 dozen Calories 39.8

This Christmas cookie recipe is my grandmother’s and is a favorite in our family. The cookies are delicious with the chocolate chips, candy cane and nuts in them. They make wonderful gifts during the holidays! Baking them on parchment paper makes cleanup so much easier.

Recipe Ingredients

  • 2 egg whites, room temperature
  • ⅓ teaspoon salt
  • ⅓ teaspoon cream of tartar
  • ¾ cup white sugar
  • ½ teaspoon vanilla extract
  • 3 tablespoons crushed candy canes
  • 1 cup semisweet chocolate chips
  • 1 cup chopped walnuts

Cooking Directions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
  2. 2 Beat egg whites in a clean glass or metal bowl until foamy. Add salt and cream of tartar, and continue beating until soft peaks form. Gradually add sugar while continuing to beat to stiff peaks. When the meringue is stiff remove from the mixer. Stir in vanilla and fold in candy canes, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared baking sheets. If you can't bake all of the cookies at once, store the extra in the refrigerator until the other ones are done.
  3. 3 Bake for 40 minutes in the preheated oven, or until dry enough to easily peel off of the cookie sheet. Cool cookies then store in an airtight tin.

Nutrition Facts

  • Calories 39.8
  • Carbohydrate 5.3 g
  • Fat 2.1 g
  • Fiber 0.3 g
  • Protein 0.5 g
  • Saturated Fat 0.6 g
  • Sodium 7.3 mg
  • Sugar 4.6 g


  1. Made this today...very very good and perfect for the holidays! Didn't change a thing and had no problems.
  2. I made changes OF COURSE. I used the basic meringue recipe but used lemon extract instead of vanilla and lemon zest instead of candycanes/ choco chips. I added a touch of yellow food coloring and they were PERFECT. Sunny yellow, lemony, light and crisp. I baked them for 40 minutes and then let them sit - Read more ...
  3. These are delish! Someone made these for a Christmas party I went to and were a huge hit! Such an interesting texture and very different. Egg whites being at room temp and making sure no yolk sneaks in is crucial to achieving peaks easily.
  4. These are now my favorite holiday cookies. It took longer to bake as I wanted to make sure the meringue dried -- baked about 50 minutes. The secret is room temp eggs!
  5. Although the finished product turned out to be tasty there should have been more detailed instructions especially in the area of creating "stiff peaks" for the merengue. My 12-year old daughter chose this as a recipe to make for her Dad as a Christmas surprise because it has everything that he liked. It took us - Read more ...
  6. Very rich but tasty. I like that they can be festive. I recommend making them small even though it says "heaping" spoonfuls.
  7. Oh my goodness these are yummy! I followed the recipe to a "T" except for walnuts bc I didnt have any. I have only had meringue cookies once or twice growing up and I must say these are the best I have had. I made this today as a sort of preview for a recipe - Read more ...
  8. Nummy! I've already been asked for the recipe by someone else. I skipped the walnuts. My cooking time was closer to 35 minutes rather than 40.
  9. This was really good! I didn't put the walnuts in because my husband hates walnuts and I also sprinkled candycane on top to decorate the cookies.