Mint Chocolate Meringue Cookies Recipe

Last Updated on December 3, 2022 by Share My Kitchen

This is an easy mint chocolate meringue cookie recipe using egg whites and peppermint. It is a great dessert that everyone will love. These cookies are light and crispy with a hint of chocolate. So tasty!

This mint chocolate meringue cookie with chocolate chips is a wonderful treat.

It has been a part of the Christmas feast for years. It’s time for you to consider adding it to yours as well.

Don’t worry, you can also make them anytime of the year. The meringue crunch is amazing, then followed by the delicious taste of the chocolate chips at the center. Yummy!

While all flavors of flavored meringue cookies are enjoyable, today you are going to learn all about mint flavored ones. This could be because of the chocolate mint flavor: one of the best combinations.

These are very easy to make and require only a few ingredients.

You will need to cook the cookies for 40 minutes. After that, turn off the oven and let them sit in the oven for 1 1/2 hours. So, they won’t be ready for eating as fast as other cookies, but they are well worth the wait.

What temperature to bake mint chocolate meringue cookies at?

Bake the cookies at 250°F for 40 minutes. Then, turn off the oven and leave the cookies in the warm oven for 1 1/2 hours.

What to serve with meringue cookies?

They are delicious with cold milk. Or you can serve them with a warm cup of tea.

Are Meringue cookies hard to make?

No. They are actually super easy to make! It is important that peaks form when egg whites are whipped. Mix on medium speed until you get soft peaks. Slowly add the granulated sugar, one tablespoon at a time. Whip the mixture on high for 6-8 mins until it reaches GLOSSY high peaks. Then, they are ready to be scooped.

Where did Mint Chocolate Meringue cookies come from?

According to the Oxford English Dictionary, “meringue” has an unknown origin. It is believed that meringues originated in Meiringen, a small Swiss village. They were then improved by Gasparini, an Italian chef, during the late 17th and early 18th centuries.

How to Fix Sticky Meringues?

Generally, humidity can make meringues become sticky. Here are some ways to combat this:

  1. Amount of cream of tartar can be increased to 1/2 teaspoon.
  2. The meringues can be left in the turned off oven for longer period of time.
  3. For 10-15 minutes, you can dry the meringues in a 200°F oven.
  4. You can beat the meringue ingredients together in a mixer. However, it’s important to avoid beating near a pot of boiling water or dishwasher, as they can cause moisture in the air.

Mint Chocolate Meringue Recipe Card

Ingredients

  • 2 egg whites
  • ⅛ tsp kosher salt
  • ⅛ tsp cream of tartar
  • ⅛ tsp peppermint extract
  • 8 drops green food coloring
  • ½ cup granulated sugar
  • 1 cup semi sweet chocolate chips

Instructions

  1. Preheat the oven to 250°F. Prepare your baking sheet by lining it with parchment paper.
  2. In a stand mixer, add egg whites to a medium bowl. Use the whisk attachment to beat egg whites, salt, peppermint extract, and cream of tartar on medium speed until you get soft peaks.
  3. Slowly add granulated sugar, 1 tablespoon at a time, to the mixer on high speed. Then, beat for 6-8 minutes until you get glossy, high peaks. Gently fold in the chocolate chips using a spatula.
  4. Next, use a 1 1/2 teaspoon cookie scoop to scoop the meringue mixture. Drop these 2 inches apart on a parchment-lined baking sheet.
  5. Cook for 40 to 45 minutes, until they are firm to your touch. Turn off the oven and leave the meringues in the warm oven for about 1 1/2 hours. Lastly, serve and enjoy!

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