Imagine a dessert so light it practically floats off your plate, with a crisp exterior that gives way to a melt-in-your-mouth center, infused with refreshing mint and studded with decadent chocolate chips. These Mint Chocolate Chip Meringues are not just a treat; they're a culinary magic trick that transforms simple egg whites into an elegant, irresistible delicacy that will have your guests wondering how you created such delicate perfection.
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 24 meringues
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp peppermint extract
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 200°F (93°C). Line two large baking sheets with parchment paper, ensuring the surface is completely flat and smooth.
- Separate the egg whites carefully, making sure no yolk is present. Allow egg whites to come to room temperature for about 30 minutes, which helps create more volume when whipping.
- In a clean, dry stand mixer bowl with a whisk attachment, add room temperature egg whites and cream of tartar. Ensure the bowl and whisk are completely free from any grease or oil.
- Begin whipping egg whites on medium speed until soft peaks form. Gradually add granulated sugar, one tablespoon at a time, increasing mixer speed to high.
- Continue whipping until stiff, glossy peaks form and sugar is completely dissolved. This typically takes 5-7 minutes. Test by rubbing a small amount between your fingers - it should feel smooth, not grainy.
- Gently fold in peppermint extract, being careful not to deflate the meringue. Mix until extract is evenly distributed.
- Carefully fold in mini chocolate chips using a spatula, using a gentle folding motion to maintain the meringue's airiness.
- Transfer meringue mixture to a piping bag fitted with a large star tip. If you don't have a piping bag, use a large zip-top bag with a corner snipped off.
- Pipe
- 5-inch rounds onto prepared baking sheets, spacing them about 1 inch apart. Use a consistent circular motion to create uniform meringues.
- Place baking sheets in preheated oven and bake for 1 hour. Meringues should be dry and crisp, with a light, airy texture.
- After baking, turn off oven and leave meringues inside with the door slightly ajar for an additional 30 minutes to completely dry out.
- Remove from oven and let meringues cool completely on baking sheets. They will crisp up further as they cool.
- Store in an airtight container at room temperature, separated by parchment paper, for up to 5 days. Avoid storing in humid environments.
Tips
- Temperature is crucial: Ensure egg whites are at room temperature for maximum volume.
- Keep your equipment spotlessly clean - even a tiny bit of grease can prevent egg whites from whipping properly.
- Add sugar gradually to help it dissolve completely and create a smooth, glossy meringue.
- Use a low, slow baking method to dry out meringues without browning them.
- Check meringues for doneness by gently tapping - they should sound hollow and crisp.
- Store in a completely airtight container to maintain their delicate texture.
- For best results, make meringues on a low-humidity day to prevent them from becoming sticky.
Nutrition Facts
Calories: 52kcal
Carbohydrates: 11g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
