White Christmas

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Meringue cookies are light, fluffy and melt in your mouth. I love how the outside looks crisp yet the insides remain pillowy (If that’s even a word).

And to pair with this dreamy cookie is a creamy White Christmas Martini. I used equal parts for the cocktail recipe but feel free to adjust to your liking.

Both recipes require few ingredients and the perfect start or ending to your holiday party!


White Christmas Meringues


Makes 30-34 (depending on size)


  • 2 egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla
  •  Pinch of salt
  •  ¾ cup sugar
  •  1 cup white chocolate chips
  •  ¼  cup crushed candy canes or peppermint candies ( plus more for garnish)


Preheat oven to 250 degrees F.

In a large bowl,  whip egg whites with an electric mixer until foamy.


Add cream of tartar and beat until soft peaks form.


Add vanilla and salt. Add in the sugar gradually, about 2 Tablespoons at a time, with the mixer on.  Continue beating and adding remaining sugar in batches, until all of the sugar is dissolved and the meringue is shiny and stiff peaks form, about 4-5 minutes.


Gently fold in chocolate chips and crushed candy. Line 2 baking sheets with parchment paper, using some of the meringue on the underside of each corner to prevent from sliding.

Using a small spoon, drop meringues onto the lined baking sheets leaving 1 inch of space in between (use another spoon to scrap off the meringue to baking sheets). You can also use a piping bag if desired.   Sprinkle with additional crushed candy on top.


Bake for 30 minutes or until meringues are set when touched. Turn off the oven, open oven door, and leave cookies in the oven  for 20-30 minutes. Let cool on baking sheets.

The meringues can be covered and stored at room temperature for several days.



White Christmas Martini

White Christmas Martini


  • Candy canes or peppermint candies
  • 1 part vanilla Vodka
  • 1 part Amaretto
  • 1 part half and half, heavy cream or milk
  •  Ice


Place candy canes or peppermint candies into a ziplog bag and crush with a rolling pin or heavy skillet. Place the crushed candy on a small plate. Wet the rim of a martini glass with water or vodka and coat rim with the crushed candy.

In a cocktail shaker, combine rest of the ingredients. Shake well until mixed. Strain into the prepared glass.

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