Be sure to check back for the rest of the recipes from this year's 12 Days of Cookies.

So I'll be totally honest... these cookies came out of a happy accident.  I was making meringues for something else and for whatever reason, it wasn't working for me.  I got a little frustrated with it and dumped it all in a pan and put it in the oven.  The result was magical!  These cookies absolutely melt in your mouth.  Soft and marshmallow-y, and lightly minty.  Oh, and did I mention, they're dipped in chocolate?

Peppermint Marshmallow Meringues

• 5 egg whites
• 1/2 tsp cream of tartar
• pinch of salt
• 1/4 tsp peppermint extract
• 1 c. granulated sugar

• 1/2 c. bittersweet chocolate chips
• 2 Tbsp salted butter

• Candy canes or peppermint candies (I think I used 7-8 mini candy canes)

Preheat oven to 250 degrees F.  In a large mixing bowl (very clean metal or glass works best), beat the egg whites, cream of tartar and salt to soft peaks.

Mix in the peppermint extract and the sugar until the sugar is dissolved.

Line an 8x8 square pan with parchment paper.  Cut two strips the width of the bottom of the pan, and long enough to come up over the sides.  Criss-cross them in the pan, covering the bottom and sides.  (This will also give you a handle to lift out the meringue once it's cooked.)

Pour meringue into pan and smooth out the top.  Bake about 1 1/2 hours.  Turn off heat and crack open the oven door, letting the meringue cool slowly in the oven.

When completely cool, lift out meringue and cut into 16 squares.  (*Note: I found it easier to cut if I washed the sticky off of the  knife in between each cut.)  Cut each square in half on the diagonal, making 32 triangles.  Set aside.

In a double boiler, or heat-proof bowl set over simmering water, melt the chocolate and butter.

Meanwhile, put the candy canes in a zip top bag and crust to a powder with the flat side of a meat mallet.  Alternately, pulse them in a food processor until finely crushed.  Pour into a small bowl and set aside.

Gently dip one side of the triangle into the chocolate and then into the peppermint dust.  Place on a parchment lined baking sheet and allow chocolate to set up.


Store in an airtight container.  Makes 32.