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Mint Chocolate Chip Meringues
These light meringues combine the classic pairing of cool mint and rich chocolate. Baked low and slow, they rest in the oven overnight to achieve a perfectly crisp texture that dissolves on the tongue. Mini chocolate chips are folded right into the batter for a satisfying crunch. To finish, each cookie gets a smooth chocolate-dipped base. They make a beautiful addition to a holiday dessert spread or a sweet afternoon treat.
Ingredients
- 2 egg whites
- ¼ teaspoon cream of tartar
- ⅓ cup sugar
- ¼ teaspoon spearmint extract
- 4 drops green food color
- 1½ cups miniature semisweet chocolate chips
- 2 teaspoons shortening
Instructions
- 1Preheat the oven to 200°F and line two large baking sheets with parchment paper.
- 2Combine the egg whites and cream of tartar in a medium bowl. Beat on low speed with an electric mixer until the mixture turns foamy. Slowly pour in the sugar while increasing the speed to high, continuing to beat just until stiff peaks develop.
- 3Mix in the spearmint extract and green food coloring. Gently fold half a cup of the miniature chocolate chips into the batter. Drop tablespoon-sized mounds of the meringue onto the prepared baking sheets, leaving about an inch of space between each one.
- 4Bake the meringues for two hours. Turn the oven off completely and leave the cookies inside overnight with the door closed to dry out.
- 5Place the shortening and the remaining one cup of chocolate chips in a small microwave-safe bowl. Heat on high for one to two minutes, stopping to stir every 30 seconds until the chocolate is completely melted and smooth.
- 6Dip the bottom of each baked meringue into the melted chocolate. Place them back on the parchment-lined baking sheets and let them sit for about two hours until the chocolate sets.