Mint Chocolate Chip Meringue Cookies




Introduction: Mint Chocolate Chip Meringue Cookies

About: Jack-of-all trades, master of some. I would probably be much more modest if it wasn't for these delusions of granduer that I suffer from.

A Christmas tradition since I was a little kid,  I would wait all year for Christmas to roll around because I knew Mom would be making these cookies.
These little meringue cookies are like biting into a minty cloud flecked with chocolatey goodness. When you realize how easy these are to make you will never waste cash on the store bought ones again.

Good for gluten-free and low-fat diets.

If you are willing to commit a grievous sin and omit the chocolate chips, they are fat-free.

Step 1: Ingredients

3 large egg whites - let them warm up to room temperature for best results
1/4 teaspoon cream of tartar
1 cup superfine granulated sugar
1/2 tsp peppermint extract
1/2 cup miniature semi-sweet chocolate chips


If you cannot find superfine granulated sugar, measure a little over 1 cup of granulated table sugar into a food processor and process about 2 minutes. 

Step 2: Preperation

Chill mixing bowl and beaters for 15 minutes.

Preheat oven to 250 F.

Line cookie sheets with parchment paper.

Beat egg whites and cream of tartar on high speed until soft peaks form. (this is the part where that first prize Kitchen aid stand mixer would be ooooohhhh so convenient *hint hint*)

Add sugar a tablespoon at a time until all sugar is incorporated and melted into the meringue. The meringue should be shiny and form stiff peaks when you lift your beaters out.
you need to be careful not to overbeat your mix,  if your peaks start to soften .. stop mixing immediately.  At that point the more you mix the mushier it will get.

Fold in mint or peppermint extract, miniature chocolate chips.

Some people like their minty confections to be green so if you feel you need to color code your goodies now is when you would add green food coloring.  About 3 drops should do the trick. (don't worry the color will lighten up as they cook)

Using a pastry bag (or a teaspoon) drop small dollops of cookie mix onto prepared cookie sheets, placing cookies about 1 inch apart.

If you don't have a pastry bag you can easily make one by putting your filling into a sealable plastic bag and then snipping off one corner with a pair of scissors.

Step 3: Bake

Bake for one hour.  After an hour turn off the oven but leave the cookies in to cool and harden for 2 hours.

Step 4: Storing

I have never had these cookies last long enough in my house to go stale, but if you think it may be a possibility then you will want to store the cookies in an airtight container.

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    Reply 8 years ago on Introduction

    they are. The hardest part is restraining myself from making these year round. I save them just for Xmas time, because that was the only time of year my mom would make them.(darn you childhood nostalgia)

    by mid November you could sense the "cookie countdown" commencing.

    And now i get the joy of making that once-a-year-cookie-treat a family tradition by doing the same thing to my kids MUH HA HA HA HA


    9 years ago on Introduction

    I see that 4th step regularly, nice picture there. Now where do I vote???


    Reply 9 years ago on Introduction

    up at the top of the instructable. There is a banner for the cookie challenge. Clickthe button that says "Vote".

    *kisses your hand ...shakes your baby .... continue off on the campaign trail to win a kitchenaid*

    That sounds so good! I never even knew of meringue cookies before and now they are everywhere. Must be something to it.


    Reply 9 years ago on Introduction

    for as long as I can remember my mom made these, so meringue cookies are DEFINATELY not a new invention lol.

    but they sure are delicious.

    the neatest thing about them is when you take a bite you don't even really need to chew. It just melts in your mouth the way cotton candy does.