mint chocolate chip meringues;
Little pillow cookies, lighter than air and crumbly with a hint of mint and sprinkled throughout with mini chocolate chips.
Oven Temp: 300°F
Servings: 24
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Ingredients
- 3 egg whites room temperature
- ⅛ tsp salt
- ⅛ tsp cream of tartar
- ⅛ tsp peppermint extract
- green food coloring (exact amount will depend on brand)
- ½ cup sugar
- ¾ cup mini chocolate chips
Instructions
- Prepare a piping bag, if using. Ensure that your piping tip has a hole big enough for the mini chocolate chips (they're bigger than you think). My piping tips really aren't conducive to this, so I just forgo the tip entirely and use the piping bag directly.
- Add to a large bowl three egg whites, ⅛ tsp salt, ⅛ tsp cream of tartar, ⅛ tsp peppermint extract⅛, and green food coloring. (Exact amount of food coloring will depend on brand and what shade of green you prefer. Start small and you can always add more.)
- Begin beating egg white mixture with a hand or stand mixer until the liquid egg whites froth and become opaque white, beginning to double in size.
- While still continuing to whip, slowly add in the sugar. Make sure to scrape down the sides once all sugar is added, then resume whipping. It should turn glossy.
- Whip until stiff peaks form. This means that if you remove a beater from the batter, it will retain a peaked shape pretty rigidly.
- Add in chocolate chips; optionally you can reserve ¼ cup to sprinkle on top later if desired. Gently fold with a spatula, stirring as little as possible so as not to disturb the air whipped into the meringues.
- Transfer to a piping bag, if using. Pipe meringue cookies onto a baking sheet 2" apart. Alternatively, grab a spoon and plop a heaping Tablespoon of meringue onto the cookie sheet. Sprinkle tops with reserved chocolate chips as needed.
- Bake at 300°F for 10 minutes, then reduce oven temperature to 250°F and cook for an additional 10-15 minutes. You want the meringues to be dry, with just a bare hint of brown on the bottoms.
- Once the meringues have baked 20-25 minutes, turn off the oven leaving the meringue inside. Allow to cool in the oven for 20-30 minutes before serving or storing. Store in an airtight container. Meringues may be a little chewy inside if underbaked (but I actually like them this way). They also may get a bit chewy after storing a few days if they absorb moisture in the air.
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