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Crispy Mint Chocolate Chip Meringues
Crisp on the outside and impossibly airy, these mint chocolate chip meringues dissolve the moment they hit your tongue. They capture the classic pairing of cool spearmint and rich semisweet chocolate in a delicate, bite-sized package. You'll fold mini chocolate chips right into the batter for a satisfying crunch, then dip the baked bases into a smooth chocolate coating. Baking them low and slow, followed by an overnight rest in the oven, guarantees that perfect shatter-crisp texture. They're a beautiful addition to any holiday dessert spread or a sweet afternoon pick-me-up.
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. Adding the sugar slowly ensures it dissolves completely for a smooth, glossy meringue.
- 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 2 hours. Turn the oven off completely and leave the cookies inside overnight with the door closed to dry out. This slow cooling process prevents the meringues from cracking and ensures a crisp center.
- 5Place the shortening and the remaining 1 cup of chocolate chips in a small microwave-safe bowl. Heat on high for 1 to 2 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 2 hours until the chocolate sets.
Notes
- Storage: Keep the finished meringues loosely covered at room temperature. Don't use an airtight container, as trapped moisture will make them soft and sticky.
- Tip: Meringues absorb moisture from the air. It's best to bake these on a dry, low-humidity day for the crispiest results.
- Prep: Make sure your mixing bowl and beaters are completely clean and grease-free. Any residual fat will prevent the egg whites from whipping properly.