Chocolate Mint Meringues Recipes

MINT CHOCOLATE CHIP MERINGUE COOKIES

Steps:

• Gather the ingredients.
• Preheat oven to 250 F. Chill mixing bowl and beaters for 15 minutes. Line a baking sheet with parchment paper.
• Beat egg whites and cream of tartar on high speed until soft peaks form. Add sugar a tablespoon at a time until all sugar is incorporated and melted into meringue, which should be shiny and form stiff peaks.
• Fold in mint or peppermint extract, miniature chocolate chips, and optional food coloring.
• Drop by scant teaspoonfuls (or use a pastry bag ) onto prepared cookie sheets, placing cookies about 1 inch apart. (You want these bite-sized to pop the whole cookie into your mouth. Larger ones are fine, but make a crumbly mess when you bite into them.)
• Bake about 1 hour until stiff and dry. Turn off oven, but leave meringue cookies in oven until cool to further dry out for another 2 hours.

MINT MERINGUES

Steps:

• In a small bowl, beat the egg whites, salt, cream of tartar, extract and food coloring if desired on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Gently fold in chocolate chips. , Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° until firm to the touch, 40-45 minutes. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container.

CHOCOLATE MINT MERINGUES

Steps:

• In a clean, dry mixing bowl, whisk the egg whites for 30 seconds until frothy.
• Add in vinegar and cornstarch, whisk with electric mixer for 1 minute. While beating, slowly add the sugar in a steady stream. Add peppermint extract and food coloring.
• Beat for 4 minutes on high until stiff peaks form.
• Spoon into a large pastry bag with tip, pipe on parchment paper lined baking sheets.
• Bake in a 200 degree oven for 80 minutes. Turn oven off and allow meringues to set 4 hours or overnight.
• Once set, dip into melted chocolate and return to parchment paper to set. ENJOY.

MINT CHOCOLATE CHIP MERINGUES

Steps:

• Preheat oven to 325 degrees.
• Heat egg whites and sugar over hot water to warm. Whip until stiff, adding the extract at the end. Fold in the unsweetened chocolate. Pipe kisses onto parchment paper and bake for 20 to 25 minutes. Cool. Drizzle with melted semisweet chocolate. Let sit until chocolate sets up.

MINT CHOCOLATE-CHIP MERINGUES

Steps:

• Heat oven to 325 degrees F.
• Heat the egg whites and sugar in the top of a double boiler set over barely simmering water until warm to the touch (this will help you get more air into the whites when you whip them). Transfer to a mixer fitted with a whisk attachment and whip until soft peaks form. Add the mint extract and continue whipping just until stiff and glossy. Fold in the chopped unsweetened chocolate.
• Scrape the mixture into a pastry bag. Pipe bite-size kisses onto the cookie sheets and bake until the meringues are the color of milky coffee, 25 to 30 minutes. To test, remove one meringue from the oven, let cool one minute, then taste. It should be dry and crisp all the way through. Let cool on the pans.
• Melt the semisweet chocolate. Dipping the tines of a fork into the chocolate, drizzle the meringues with melted chocolate. Let sit until chocolate is set, 30 minutes to an hour (or let set in the refrigerator for 15 minutes).
• Store in an airtight container for up to 3 days.

MINT CHOCOLATE MERINGUES

Steps:

• Preheat oven to 350.
• Beat egg whites until stiff (this takes a while - at least 20 min.). Add sugar GRADUALLY and beat. Add vanilla and several drops of food coloring. Fold in chocolate chips. Drop on very greased cookie sheet, and place in oven. Turn oven off. Leave overnight, or for at least 5 hours. Take out and enjoy!

PEPPERMINT MERINGUES WITH CHOCOLATE FILLING

Steps:

• Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip (such as Ateco #22). Set aside.
• Make meringues: Put egg whites and sugar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
• Transfer bowl to an electric mixer fitted with the whiskattachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.
• Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.
• Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.
• Meanwhile, make ganache: Heat cream in a small saucepan over medium-low heat until just simmering. Pour over chocolate in a small bowl. Let stand 5 minutes. Gently stir until smooth, about 5 minutes. Let ganache cool at room temperature, stirring every 5 to 10 minutes, until thick enough to hold its shape, about 45 minutes. (If ganache setsbefore using, reheat in a heatproof bowl set over a pan of simmering water; repeat the cooling process.)
• Before serving or mailing, fill a pastry bag fitted with a small plain round tip (such as Ateco #5) with ganache. Pipe a small amount onto bottom of 1 meringue. Sandwich with another. Repeat with remaining ganache and meringues. Transfer to wire racks; let set 30 minutes.