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.

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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.

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  • 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.

  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

40 calories; 2.1 g total fat; 0 mg cholesterol; 7 mg sodium. 5.3 g carbohydrates; 0.5 g protein; Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/18/2007
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. Read More
(26)

Most helpful critical review

Rating: 2 stars
12/26/2008
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 over 40 minutes to get the "Stiff peaks" to form and we did add the sugar "gradually". Plus the recipes says it makes 60 cookies. We made 15. But her Dad ate them with gusto and told her they were great which is what really matters. Read More
(11)
19 Ratings
  • 5 star values: 8
  • 4 star values: 8
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
12/18/2007
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. Read More
(26)
Rating: 5 stars
12/18/2007
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. Read More
(26)
Rating: 4 stars
12/22/2008
Very rich but tasty. I like that they can be festive. I recommend making them small even though it says "heaping" spoonfuls. Read More
(16)
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Rating: 4 stars
03/02/2010
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 out over night. 1 hr out of the oven they were a bit wet in the center but by the next day PERFECT. They certainly didn't make 60 cookies though. I got 1 cookie sheet of medium sized cookies maybe 12-15. I will make these again for sure. Read More
(14)
Rating: 2 stars
12/26/2008
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 over 40 minutes to get the "Stiff peaks" to form and we did add the sugar "gradually". Plus the recipes says it makes 60 cookies. We made 15. But her Dad ate them with gusto and told her they were great which is what really matters. Read More
(11)
Rating: 5 stars
12/16/2008
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 I had in mind for Christmas Eve to sort of just see how it came out and I will definately use it now. So simple. Read More
(11)
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Rating: 4 stars
12/09/2008
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. Read More
(11)
Rating: 5 stars
10/25/2010
Made this today...very very good and perfect for the holidays! Didn't change a thing and had no problems. Read More
(10)
Rating: 5 stars
02/04/2010
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. Read More
(9)
Rating: 5 stars
12/23/2009
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! Read More
(8)