Why this recipe works: These meringue kisses, which contain crushed peppermint candies and are dipped in melted semisweet chocolate chips, are as light as a feather. For the best-textured, airiest treats, we beat the eggs whites until they are just glossy and stiff and try to work as quickly as possible when shaping the kisses; they will deflate if left too long before baking.
Makes about 6 dozen cookies
2 large egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon of salt
2/3 cup sugar
½ teaspoon vanilla extract
2 cups mini semisweet chocolate chips
3 tablespoons crushed peppermint candies
2 teaspoons vegetable oil
Adjust the oven racks to upper-middle and lower-middle positions and heat the oven to 275 degrees. Line 2 baking sheets with parchment paper.
Using the stand mixer fitted with whisk, whip egg whites, cream of tartar, and salt on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add sugar and vanilla and whip until glossy, stiff peaks form, 2 to 3 minutes. Using rubber spatula, gently fold in 1 cup chocolate chips, and peppermint candies.
Using teaspoon or pastry bag fitted with ½” tip, dollop or pipe teaspoon size dots of meringue, about 1 inch high, onto prepared sheets, spacing them about 1 inch apart. Bake cookies until exterior begins to crack and turn light golden brown, 25 to 30 minutes, switching and rotating sheets halfway through baking. Transfer sheets to wire racks and let cookies cool completely about 45 minutes.
Microwave remaining 1 cup chocolate chips in small bowl, stirring occasionally, until smooth, about 1 minute. Stir in oil until incorporated. Dip bottoms of cookies in melted chocolate, scrape off excess, and place cookies on freshly lined baking sheets. Let cookies sit until chocolate sets, about I hour, before serving.