Cookies - Meringue Cookie Recipe

Author: Marianne Askins

Easy meringue cookies recipe with egg whites and peppermint is a fun dessert to make that everyone will enjoy. Melt in your mouth mint meringue cookies loaded with chocolate chips.

Meringue Cookies with Mint and Chocolate Chips
Meringue Cookie Recipe
Mint Chocolate Chip Meringue
Meringue Cookies {Peppermint & Chocolate Chip}

Meringue Cookies with Mint and Chocolate Chips

Easy meringue cookies recipe with egg whites and peppermint is a fun dessert to make that everyone will enjoy.
Provided by: The Head Spoon
Total time: 10 minutes
Prep time: 10 minutes
Yields: 30 servings
Number of ingredients: 7

Ingredients:

Nutrition:

How to cook:

Preheat oven to 250 degrees. Line a baking sheet with parchment paper.
Add egg whites to a medium bowl in a stand mixer. With the whisk attachment, beat egg whites, salt, cream of tartar, and peppermint extract, on medium speed, until soft peaks form.
Start to gradually add granulated sugar, 1 tablespoon at a time, to mixer on high speed. Beat for 6-8 minutes, until glossy high peaks form. Using a spatula, gently fold in chocolate chips.
Using a 1 1/2 tablespoon cookie scoop, scoop out the meringue mixture and drop cookies on parchment paper lined baking sheet, 2 inches apart.
Cook for 40-45 minutes, until firm to the touch. Turn oven off and let meringues sit in warm oven for 1 1/2 hours. Serve and enjoy!!

Notes: Mint Meringues Recipe, Heat oven to 200 degrees. · Grease 2 large cookie sheets, set aside. · Combine egg whites, cream of tarter, and salt in medium bowl. · Beat until foamy. · Add sugar Ingredients: 7

Tags:

meringue cookies with mint and chocolate chips cookies with mint and chocolate chips

Mint Chocolate Chip Meringue Cookies Recipe: Di Kometa

Meringue Cookies Recipes & Videos: How To Make this Mint Chocolate Chip Meringue Cookie Duration: 10:48

Melt in your mouth mint meringue cookies loaded with chocolate chips. Crisp on the outside, fluffy on the inside, and loaded with chocolate chips!
Provided by: Kara
Total time: 45 minutes
Cook time: 30 minutes
Prep time: 15 minutes
Yields: 1 serving
Cuisine: American
Number of ingredients: 7

Ingredients:

3 egg whites at room temperature (use large eggs)
1 pinch salt
1/8 tsp cream of tartar
1 cup granulated white sugar
1/2 tsp peppermint extract (more or less according to taste)
1 cup mini semi sweet chocolate chips
2-3 drops of green food coloring (optional)

Nutrition:

Calories: 139 calories
Carbohydrate: 26 grams carbohydrates
Cholesterol: 0 milligrams cholesterol
Fat: 4 grams fat
Fiber: 1 grams fiber
Protein: 2 grams protein
Saturated Fat: 3 grams saturated fat
Serving Size: 1 serving
Sodium: 27 milligrams sodium
Sugar: 25 grams sugar
Trans Fat: 0 grams trans fat
Unsaturated Fat: 2 grams unsaturated fat

How to cook:

Beat the egg whites, salt, and cream of tartar in a glass or metal bowl at high speed till soft peaks form. I recommend using a Kitchenaid mixer.
Gradually beat in the sugar. Beat till stiff peaks form.
Fold in chocolate chips, peppermint extract, and food coloring if desired.
Drop by tablespoonfuls onto parchment lined cookie sheets. (Don't use cooking spray.)
Bake at 275° for about 30 minutes.

Notes: Mint Chocolate Chip Meringue Cookies, Mint Chocolate Chip Meringue Cookies · 3 Tbs. Ener-G Egg Replacer · 1/2 C. Water · 1/4 C. Granulated Sugar · 1/4 C. Cocoa Powder · 1 Tsp. Mint Extract · 1/2 Tsp. Pure

Mint Chocolate Chip Meringue

Provided by: Lauren
Total time: 115 minutes
Cook time: 90 minutes
Prep time: 25 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 6

Ingredients:

Nutrition:

Calories: 54 kcal
Carbohydrate: 10 g
Sodium: 10 mg
Sugar: 10 g
Serving Size: 1 serving

How to cook:

Preheat the oven to 170 degrees.Get a large pot and fill it with water, bring it to a simmer. (A simmer is when you bring hot liquids just below the boiling point.).
Once the water is simmering take the bowl of your mixer and rest it on top of the simmering water pot. Be sure that the water does NOT touch the bottom of your bowl.
Add the sugar, egg whites and tarter into the bowl. Using a metal whisk, whisk everything until all the sugar has dissolved.
Place your mixing bowl with mixture on your mixer stand and add the whisk attachment.
Using the slow speed beat the egg mixture while adding in the vanilla extract and food coloring.
Slowly increase the speed on your mixer until you are at medium high speed and continue to beat mixture until stiff peaks form. You will know that the mixture is done, when whisk attachment dipped into mixture leaves a curled but stiff peak when removed.
Gently fold in the mini chocolate chips.
Transfer mixture to a pastry bag fitted with an open star tip and pipe a quarter size cookie on to a baking sheet. Continue until you have used all of the meringue cookie mix.
Bake cookies for 1 ½ hours. Then turn off oven and leave the door slightly ajar for the mint meringue cookies to cool down while in the oven.
Store meringue cookies in an airtight container away from any heat or moisture.

Notes: How To Make Mint Chocolate Chip Meringue Cookies, Mint Chocolate Chip Meringue Cookies Recipe. Expensive to buy, these light and airy cookies flavored with mint and chocolate are cheap and

Meringue Cookies {Peppermint & Chocolate Chip}

Meringue cookies are a treat straight from my childhood. Candy canes & chocolate chips tucked inside make these a fantastic holiday cookie.
Provided by: Dara Michalski | Cookin' Canuck
Total time: 190 minutes
Cook time: 150 minutes
Prep time: 30 minutes
Yields: 48 servings
Cuisine: American,Swiss
Number of ingredients: 8

Ingredients:

3/4 cup granulated sugar
2 teaspoons cornstarch
1/8 teaspoon salt
4 large egg whites (room temperature)
3/4 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar
1/3 cup crushed candy canes ((16 mini))
48 large dark (60%) chocolate chips ( such as Ghirardelli (about 1 oz. - 1/4 cup))

Nutrition:

How to cook:

Preheat the oven to 225 degrees F. Place one rack in the upper-middle and one in the lower-middle position of the oven. Line 2 baking sheets with parchment paper.
In a small bowl, whisk together sugar, cornstarch, and salt. In the bowl of a stand mixer (or a large bowl if using hand mixer), combine egg whites, vanilla extract, and cream of tartar. Use the whisk attachment for the stand mixer.
With the mixture set on medium-low setting, whip the mixture until foamy, about 1 minute. While continuing to whip, gradually add the sugar mixture.
Turn the mixer to medium speed. Continue to whip the egg whites until they hold stiff peaks, 4 to 5 minutes. This may take less or more time depending on the humidity. Make sure that stiff peaks do form, but do not overwhip or they will become dry.
Gently fold in three-quarters of the crushed candy canes.
Using a spoon or a pastry bag fitted with a plain tip, form meringues on the prepared baking sheets. They should have a little peak, resembling the shape of Hershey’s kisses, and should each be about 1 1/4-inches wide.
Using your finger, gently poke 1 chocolate chip into the middle of each meringue. Gently patch the hole with meringue. Sprinkle the remaining crushed candy canes on top of the meringues.
Place the baking sheets in the oven and bake for 1 ¼ hours, switching the placement of the baking sheets and from front to back halfway through baking.
Turn off the oven and let the meringues rest in the oven until dry, about 1 ¼ hours (more time may be necessary in humid weather).
Remove the meringues from the oven and let cool for about 10 minutes. Serve.
Make sure the meringues are completely cooled before storing in an airtight container.

Notes: Mint Chocolate Chip Meringue Cookies, Mint Chocolate Chip Meringue Cookies · 4 large egg whites · 1 cup sugar · 1 Tablespoon meringue powder · 4 Tablespoons Creme de Menthe (a peppermint