I’ve never made meringues before. They always seemed scary. Like you had to get them just perfect or they would be a complete disaster.
Well, I finally decided to try them, and boy was I wrong. They were so easy!
For these meringues, I went back to my favorite combo– good ‘ole chocolate and mint. I used my mini teaspoon beaker to measure out the vanilla and it worked like a charm!
Day 5: Mint & Chocolate Chip Meringues
(adapted from Skinnytaste)
- 3 large egg whites (room temperature)
- 1/8 tsp cream of tartar
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup dark chocolate and mint morsels
Preheat oven to 350 degrees.
Using an electric mixer (with whisk attachments), beat egg whites and cream of tartar together until soft peaks form.
Slowly add sugar and vanilla extract and continue beating until sugar is dissolved and stiff peaks form. Carefully fold in the mint and chocolate chips with a rubber spatula.
Drop heaping tablespoons of the mixture onto a parchment or silpat lined baking sheet. Bake 35 to 40 minutes until meringues are dried out and just browned. Cool completely on wire racks and store in an airtight container.
The meringues came out great! Super light and airy (a nice change from all the heavy, dense cookies I’ve been plowing through), crunchy on the outside and just a tad chewy in the middle. In a word, perfect. I loved the texture differences in the chips. The chocolate chips stayed soft while the mint chips gave a nice crunch. Yum!
If you’ve missed the past 4 days of Christmas Cookies, check out what’s been baking:
- Day 1: Chocolate Mint Chip Cookies
- Day 2: Gingerbread Pudding Cookies
- Day 3: Bailey’s Chocolate Cookies
- Day 4: Ginger Molasses Cookies
Stay tuned for more great cookie recipes to come!!
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