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A platter of Chocolate Chocolate Meringue Cookies with a hand holding a cookie.
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Mint Chocolate Chip Meringue Cookies

Straight from Grandma's cookbook these yummy cookies will melt in your mouth! They are crispy on the outside and slightly chewy and so yummy!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Rest in oven 8 hours
Total Time 9 hours 20 minutes
Servings 24 cookies
Calories 35kcal
Author Deb Clark

Ingredients

  • 2 egg whites room temperature
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon salt
  • ⅔ cup super-fine granulated sugar*
  • ⅛ teaspoon peppermint extract
  • 6 to 8 drops green food coloring
  • ⅓ cup miniature chocolate chips

Instructions

  • Preheat the oven to 225 degrees. Line your cookie sheet with parchment paper and set aside.
  • In a stand mixer with a medium mixing bowl, beat egg whites with the cream of tartar and salt at high speed until soft peaks form.
  • Add the sugar, one tablespoon at a time, until stiff peaks form. It will look pretty and glossy.
  • Now, add the peppermint extract and 6-8 drops of green food coloring. Beat to combine.
  • Gently fold in the chocolate chocolate chips.
  • Next, transfer the meringue to a pastry bag with a large round tip
  • Pipe meringue into 1½-inch rounds about 1 inch apart onto parchment paper-lined baking sheets. They will look like big green chocolate chips. Don't worry, the cookies won't spread.
  • Place in the preheated oven. Bake for 60 minutes. DO NOT open the oven at all. Turn off oven and let meringues cool in oven overnight or at least 4 hours. Again, do not open the oven door. If you do the meringues may crack or weep.

Notes

* The cookies' texture is best with superfine sugar. If you don't have it, you can make your own. Place (regular) sugar in the blender or food processor and pulse to grind. 
If you don’t have the right tip, don’t stress over it. I used tip R18, but tip 1A would work as well. A large star tip would look really pretty, too. Don’t stress over the tip! If you don’t have a tip, just snip off the tip of the bag. Or if you don't have a pastry bag, use a gallon zip-lock bag and snip the tip off the bag.
This makes 24 small cookies - 18-20 if you make the cookies larger. 
Humidity may cause the meringue to crack, which isn't usually a problem in the winter time. Just a heads up!

Nutrition

Calories: 35kcal | Carbohydrates: 7g | Protein: 0.4g | Fat: 1g | Saturated Fat: 0.4g | Trans Fat: 0.005g | Cholesterol: 0.4mg | Sodium: 30mg | Potassium: 9mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 6IU | Vitamin C: 0.01mg | Calcium: 3mg | Iron: 0.04mg