Minty meringues
I found this recipe in the Holiday Gifts & Crafts magazine, which is from tasteofhome.com. The recipe is by a subscriber Karen Wissing. I made minor changes to her recipe. My son requests these every year. I use food coloring rarely, but the green color makes these meringues stand out from all the other cookies. One word of caution, I don't recommend making meringues on humid or rainy days.
| Recipe makes | Active time | Total time |
|---|---|---|
| Special equipment needed |
|---|
| Baking sheets |
| Stand mixer or hand mixer |
| Cooling racks |
| Ingredients |
|---|
| 1/4 cup egg whites, from about 2 eggs |
| 1/4 teaspoon cream of tartar |
| 3/4 cup sugar |
| 1/4 teaspoon peppermint extract |
| 8 drops green food coloring, optional |
| 12 ounces mint chocolate chips |
| Variations |
|---|
| • Use regular chocolate chips. |
| Storage |
|---|
| • Meringues are very fragile. Package gently in an airtight container and store in a cool space for a few days or freeze for 1 month. Separate layers with parchment paper. |
| Instructions |
|---|
| • Preheat oven to 250º. |
| • Lightly grease baking sheets or line with parchment paper. |
| • In a large bowl, beat the egg whites until foamy. See photo below. |
| • Add cream of tartar. Beat until soft peaks form, about 5 minutes. |
| • Add the sugar, 1 tablespoon at a time, to the egg mixture. Beat until stiff peaks form, about 5 - 8 minutes. See photo below. |
| • Beat in the peppermint extract and food coloring. |
| • Gently fold in the mint chocolate chips trying to keep the mixture airy. |
| • Drop 1 tablespoon of the mixture to form a cookie onto the prepared baking sheet, separating them by 2 inches. |
| • Bake for 30 - 35 minutes. The meringues should be dry to the touch. If the day is rainy or humid, they may require longer cooking. |
| • Cool on racks. Package as soon as they are cool. |
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