Chocolate Mint Meringues

Name: Chocolate Mint Meringues
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 5 h 35 min
Yield: 60 servings
Ingredients: 4 large egg whites; 1 Tablespoon white vinegar; 1 Tablespoon cornstarch; 1 cup granulated sugar; ¾ teaspoon peppermint extract; 1 drop green food coloring; 6 ounce dark chocolate wafers

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Prep Time
15 mins
Cook Time
1 hr 15 mins
Rest Time
4 hrs
Total Time
5 hrs 35 mins
Servings
60 servings
Calories
27 kcal
Course
Baked Goods
Cuisine
American

Chocolate Mint Meringues

Nicole Henderson

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One of my favorite flavor combinations ever: Chocolate Mint! Meringue cookies are so easy to make, and so versatile too!

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Ingredients

Servings

4 large egg whites room temperature
1 Tablespoon white vinegar
1 Tablespoon cornstarch
1 cup granulated sugar
¾ teaspoon peppermint extract
1 drop green food coloring gel
6 ounce dark chocolate wafers melted

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Instructions

In a clean, dry mixing bowl, whisk the egg whites for 30 seconds until frothy.
Add in vinegar and cornstarch, whisk with electric mixer for 1 minute. While beating, slowly add the sugar in a steady stream. Add peppermint extract and food coloring.
Beat for 4 minutes on high until stiff peaks form.
Spoon into a large pastry bag with tip, pipe on parchment paper lined baking sheets.
Bake in a 200 degree oven for 80 minutes. Turn oven off and allow meringues to set 4 hours or overnight.
Once set, dip into melted chocolate and return to parchment paper to set. ENJOY.

Notes

Bake them at a low temperature for a long time. I usually do 200 degrees for 80 minutes.
Use parchment paper! Easy to clean up, and mine never get browned bottoms.
Once done baking, turn oven off and let them set in the oven for hours. I usually make them in the evening, then let them sit in the oven overnight.
Don't bake on a humid day. Don't store them when it's humid in your house.
Add your food coloring before beating to stiff peaks. It helps distribute it more evenly. I also find gel food coloring works better than liquid.
Use a pastry bag and tip for swirls and roses. Or use a spoon and drop by tablespoon onto parchment paper. You decide.
Use Ghirardelli melting wafers for dipping your meringues. It sets up quick and doesn't change the texture of your meringue.