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Candy Corn Meringue Morsels

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Submitted by: catherineiw

 

Halloween candy corn and white chocolate chips are baked in light, crisp meringue cookies.
 

Ingredients

  • 2 large egg whites
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 3/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup white chocolate chips
  • 1 cup coarsely chopped Halloween candy corn

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Method

Preheat oven to 250 degrees. Lightly spray two baking sheets with nonstick baking spray. With an electric beater, beat egg whites in a medium bowl until foamy. Add salt and cream of tartar then continue beating until soft peaks form. Add sugar, one tablespoon at a time, and continue beating after each addition, until mixture is stiff. Fold in vanilla extract, chocolate chips, and candy corn. Drop by teaspoonfuls onto a prepared baking sheet about 1/2 inch apart. Bake 40 minutes, switching positions of baking sheets halfway through baking. Remove and cool completely on racks. Store in an airtight container.

 

Notes:

 

Number of Servings: 5 dozen morsels.

 

Submitted by: catherineiw ()

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