Light and fluffy with the perfect amount of crispy, these cool and minty Mint Chocolate Meringues are perfect for mint chocolate lovers. Festive for Christmas or St Patrick's Day too!
Mint Chocolate Meringues
I love meringues. They're so pretty and so hands off. People always think they're some sort of difficult, elaborate treat when I bring them somewhere, but really they're ridiculously simple to make. Mix it up in the mixer, spoon or pipe onto a baking sheet, bake, and store in a cool, dry place.
My kids call meringues "marshmallow cookies" because they say it reminds them of the marshmallows in cereal. And if I'm honest, vanilla meringues do kind of taste like it. But to go along with my recent mint kick, I thought these Mint Chocolate Meringues would be delicious and fun for St Patrick's Day.
These are pretty much just like your classic meringues, but I do have a couple tips. If you want to mix the chocolate chips into the meringues, you either have to spoon it onto the baking sheet or use an open round tip like the Wilton 2A tip (I used a Wilton 4B tip for the ones pictured). I tried mixing them in and using a star tip and it kept getting clogged, so I had to start all over. Otherwise, you can just sprinkle some mini chocolate chips on top, and it works beautifully.
Also, mix in your mint extract into the meringues at the beginning (as well as the vanilla and food coloring). Adding it at the end will make it too runny to handle.
Mint Chocolate Meringues Recipe
Mint Chocolate Meringues
Ingredients
- 4 egg whites
- ½ teaspoon cream of tartar
- Dash of salt
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon mint extract
- Green food coloring
- ¼ cup mini chocolate chips
Instructions
- Preheat oven to 225°F. Line a large baking sheet. Set aside.
- To a large, completely clean and grease-free mixing bowl, add egg whites, cream of tartar, and salt.
- Using an electric or stand mixer, stir on low speed until the mixture becomes foamy.
- Increase speed to high. With mixer on high, gradually begin adding sugar, about 1 tablespoon at a time, and continue mixing after each addition until sugar is fully dissolved (about 15-20 seconds between each addition).
- Continue beating until mixture is glossy, and is forming stiff peaks. The sugar should be completely dissolved.
- Stir in vanilla, mint extract, and food coloring if using any.
- Attach an open star tip onto a pastry bag.
- Transfer meringue mixture to the pastry bag with tip attached.
- Pipe mixture to 1.5 inches in diameter on a parchment lined baking sheet. Be sure that meringues are about an inch apart because they do spread just a bit. But you should be able to fit most of them on the same baking sheet.
- Sprinkle crushed mini chocolate chips on top.
- Bake in a 225°F oven for 1 hour. Turn off the oven once the time has passed but do not open the oven.
- Leave the door closed for an additional hour.
- Remove from oven and allow to cool completely. Transfer to a dry, air-tight container and store at room temperature.
Did you like this Mint Chocolate Meringues Recipe? Find more on my St Patrick's Day, Desserts, and Christmas boards on Pinterest!
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