Meringue cookies have always fascinated me. They are crunchy on the outside and light and airy on the inside.
Many people are intimidated by meringue cookies, but they are really very easy to make, they just take a little time.
We love this mint version of meringue cookies. I used a little green food coloring in mine, but you could easily do a little red, or make a batch of both for a really fun plate of holiday cookies.
Yield: 24 cookies
Mint Chocolate Meringue Cookies
A simple gluten free cookie perfect for the holidays.
Prep Time
10 minutes
Cook Time
2 hours
Total Time
2 hours 10 minutes
Ingredients
- 4 egg whites at room temperature ( Room temperature eggs are important. The meringue whips up better.)
- 1 teaspoon cream of tartar
- 1 1/3 cup sugar
- ½ teaspoon mint extract
- 2-3 drops of green food coloring
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees.
- Line 2 baking sheets with parchment paper and set aside.
- In a bowl beat egg whites with an electric mixer until foamy.
- Add the cream of tartar and beat until fluffy, but not stiff.
- Add sugar slowly 3 tablespoons at a time.
- Continue beating until all the sugar is added. Add mint extract and food coloring and beat until the meringue is shiny and firm.It should form peaks.
- Gently fold in miniature chocolate chips.
- Drop by tablespoon full carefully onto baking sheets.
- Place in oven. And turn off oven. Leave in the oven for at least 2 hours or overnight until cookies are crisp and dry. The meringue cookies will cook from the heat of the turned off oven.
- Store in an airight container.
- Serve and enjoy.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 81Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 10mgCarbohydrates: 16gFiber: 0gSugar: 15gProtein: 1g
Nutritional values are approximate and aren't always accurate.
I’ve never made meringue cookies before, but this is a recipe I am going to have to try! Looks delicious!
These rank in my top 4 cookies! I just made some last week. LOVE THEM!
They look so festive! I love making meringue cookies, plain, with cocoa, and with chocolate chips. The last mint extract I bought tasted hideous though (perhaps artificial). Do you have a particular brand you recommend?
Lynn,
this post got me to thinking about my recently failed angel food cake. Have you any tips to give me in my next attempt? I love baking just as you do so I’m hoping you’ll be able to help me. I really want to get this cake right.
I need to do a whole post on whipping egg whites/making meringue. My number one tip though is room temperature eggs. It makes a big difference in how the eggs whip. If they are cold, I find that they whites do not whip as well.
Lynn, those cookies are SO PRETTY! 🙂
I’ve never made or had them before. Are they like Macarons (not Macaroons) in texture and taste or are they different?
They are like crispy/crunchy meringue. So light and airy, but crispy.
I have made meringue cookies before and love them! This is a great option to try. Thank you.
Yumm! These are definitely on my Christmas baking list. Love chocolate and mint together! Is the cream of tartar a must? Is there a substitute for that? For some reason I just never have that on hand but if needed I’ll buy it for this recipe. Thanks!
I think the cream of tartar helps the meringue whip up and stabilize better. I have not tried them without it.
I have never made this type of cookie before, I am excited to try them! Thanks for a great idea! 🙂
Best cookies ever!!!! Check out my recipe blog! Im new at it but my recipes are good!
Nothing like a FAT FREE, GLUTEN FREE, CORN FREE cookie!!!
I like to freeze them and eat them frozen.
YUM!
Moe
could these be made with Splenda?
I have never baked with splenda so I am not sure.