I can’t tell you how happy I am to see March! February was the longest short month, with more snow than we’ve seen in the last few years, but finally it’s beginning to melt and hints of spring are in the air! While the temps are still quite chilly, the longer evenings are noticeable with just 20 days until the official start of the new season.
I’m so ready to bring on the new projects, more sunshine and of course the spring treats, like today’s quick and easy Chocolate Mint Meringues!
Although meringues are fun to make anytime, they’re extra fitting for spring and a go-to treat for Easter. These fluffy cloud like delights are made simply with sugar and egg whites and can be colored and infused with any flavors of choice. They are quite easy to prep and are ready to go in the oven in roughly 10-15 minutes, but keep in mind that they take 2 hours to bake in the oven. However, I assure you they are totally worth the wait!
MINT CHOCOLATE MERINGUES
Chocolate and mint is such a good classic flavor combination, so naturally it was my go-to choice for these meringues. In the past I’ve dipped meringues in chocolate, but this is the first time I’ve actually baked chunks of dark (dairy free) chocolate into the meringue cookies.
To be quite honest…I wasn’t sure they’d turn out, but to my surprise they did! And my gosh, I could not. stop. eating them!
Since the meringues are cooked at such a low temp in the oven (200 degrees) the chocolate stays put. Then when you bite into each cookie, you’re greeted with the sweet dark chocolate chunks that add texture and AMAZING flavor. The creamy creme de menthe oil from Lorann’s is what I used to get the mint flavoring for this scrumptious combo!
These meringues, although not vegan, are dairy and gluten-free, so they’re suitable for most and perfect with a mug full of hot tea, or coffee.
Keep in mind that some of the chocolate chunks can get stuck around the bottom of the piping tip, but the meringues still should hold a nice shape and bake up sweetly in the oven!
The key to making good meringues is to not over whisk your egg whites. Whisk just until they hold stiff peaks and when you pipe the cookies onto parchment, pull the piping bag directly up to achieve the cute little curls.
I chose not to color these meringues, but you can add a hint of green for St. Patrick’s day or any other color of your choice!
Have you made meringues before? If so, what’s your favorite flavor? My goal is to try making vegan meringues using aquafaba/chickpea brine. If they turn out I’ll be sure to share them here!
Have a great weekend!
Meringue recipe adapted from Tastemade.
This post titled Easy Mint Chocolate Meringues was seen first on Posh Little Designs. All Rights Reserved. 2019.