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Mint Meringues

Lighter than air, these minty meringues will melt in your mouth, promises Karla Retzer in Grantsburg, Wisconsin. “It just wouldn't be Christmas at our house without these special cookies that everyone can enjoy.”
  • Total Time
    Prep: 25 min. Bake: 40 min. + cooling
  • Makes
    32 cookies

Ingredients

  • 2 large egg whites, room temperature
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon peppermint extract
  • 6 to 8 drops green food coloring, optional
  • 1/2 cup sugar
  • 1/3 cup miniature semisweet chocolate chips

Directions

  • In a small bowl, beat the egg whites, salt, cream of tartar, extract and food coloring if desired on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Gently fold in chocolate chips.
  • Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° until firm to the touch, 40-45 minutes. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container.
Nutrition Facts
1 each: 22 calories, 1g fat (0 saturated fat), 0 cholesterol, 13mg sodium, 4g carbohydrate (4g sugars, 0 fiber), 0 protein.
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Reviews

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Average Rating:
  • tkuehl
    Oct 31, 2019

    My daughter and I love meringue cookies. This recipe came up in our search for a chocolate mint recipe. They were easy to make, bu the mini chocolate chips were hard to pipe, and texturally, the soft/chewy cookie with the hard chocolate chips was not our favorite.

  • Susan
    Dec 25, 2016

    I have my own recipe for these and the ingredients are fine but preparation is not. From past experience I beat the egg whites until foamy and then added the tartar. Beat that for a minute and added a drop at a time of food coloring until I got the shade I wanted. I also added the salt and beat until soft peaks formed. The added the sugar a little at a time (about a table.) until it was gone and continued until I got stiff peaks and the sugar was dissolved. When I went by your recipe after 10 minutes of beating, it was still like water. I decided to do it my way and they came out beautifully.

  • kodak853
    Mar 17, 2012

    These were a hit and so low cal! I did have to beat them forever with 2 different mixers but worth the work!

  • WheatFreeBaker
    Dec 12, 2011

    I must have done something wrong. The egg whites didn't fluff the way they look in the picture. Having never made meringue before i'm wondering if the sugar needs to be added at a critical point in this process? Also they turned brown on the 250 degrees! I turned it down to 200 and hope they will be ok!

  • Butterfly57
    Dec 16, 2010

    Add 1/2 cup chopped pecans that you drop in after the "mini" chocolate chips.

  • kedunham
    Oct 5, 2010

    No comment left

  • isthislisa
    Mar 12, 2010

    No comment left

  • JannieRee
    Apr 22, 2007

    No comment left

  • julie
    Nov 9, 2006

    No comment left