Another one from my mom. I’m pretty sure the peppermint chocolate chips are her doing and boy are they tasty.
All I know is as a kid I would come through the kitchen and frustrate the heck out of her. Zip! Through the kitchen like a red fox and one more cooling meringue missing from the newspaper. Rarely did a single batch make it all the way to our after dinner celebration.
Eating food off of a newspaper horrifies my daughter today, “So unclean and grodi dad!” Sure is, but somehow I made it through childhood, newspaper goo and all. I love these.
This has been handed down from grandma Rhee just so we can share with you.
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2 – Egg Whites
1/2 Cup – Powdered Sugar
1/4 teaspoon – Cream of Tartar
1/2 teaspoon – Vanilla
1 pkg – Peppermint Chocolate Chips (hard to find, but oh so good!)
Use a mixer (Kitchen Aid won’t work) and beat those egg whites until they are stiff (this takes a while…) Beat in next 3 ingredients. Stir in chips with a spoon. Mixer chops them up too much.
Bake at 250 degrees for 50 minutes.
Cool meringues on newspaper or paper bag. (Newspaper ink is not our favorite flavor, so we use either a paper bag or just a run-of-the-mill cookie rack!)