Mint Chocolate Chip Meringues

By Jeanette Terry

These mint chocolate chip meringues are tiny bites of heaven.

Mint Chocolate Chip Meringues
  • 3 egg whites

  • ¼ tsp. cream of tartar

  • Pinch of salt

  • ¾ cup sugar

  • 3 Tbsp. unsweetened or Dutch process cocoa

  • 1/3 cup mini chocolate chips

  • ¾ tsp. peppermint extract

  • 5 very finely crushed sugar-free peppermint candies

  1. Preheat the oven to 250ºF.

  2. Cover a baking sheet with parchment paper.

  3. Beat the egg whites, cream of tartar, and salt with an electric mixer on high until foamy.

  4. Combine the sugar and cocoa. Gradually add the cocoa mixture to the egg whites, and beat until stiff peaks form. Gently fold in the chocolate chips, peppermint extract, and crushed candies.

  5. Spoon the mixture into a pastry bag fitted with a ½-inch round tip.

  6. Pipe 30 cookies, ¼ inch apart, on the prepared baking sheet.

  7. Bake the cookies for 1½ hours. Turn the oven off, and let the cookies cool in the oven for 1 hour. Store in a tightly sealed container.

Nutritional Facts

serving size
2 cookies
Total Fat
1.5 g
Saturated Fat
1 g
Trans Fat
0 g
0 mg
10 mg
Total Carbohydrate
15 g
Dietary Fiber
1 g
12 g

dessert holiday guide 2011 cookies

2 replies

Degibu 2011-12-22 09:46:19 -0600 Report

Leave out the mini chocolate chips and real sugar and this is a good recipe! BUT IT'S NOT FOR DIABETICS!!