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.Print
Fluffy meringue cookies, infused with mint flavoring and sweet dark chocolate chunks.
- For the Meringues:
- 3/4 cup sugar
- 2.5 egg whites
- splash of lemon juice or dash of cream of tartar for stabilizing
- 1 dash of creme de menthe or mint extract
- 1/4 cup vegan dark chocolate chopped into small chunks.
- Supply list:
- Piping bag
- Piping tip wilton 4B (optional)
- Parchment paper
- Prep a piping bag with tip of choice and set aside.
- Preheat oven to 375. Evenly spread sugar onto a parchment lined baking sheet and heat in the oven for 5 minutes.
- Pour egg whites into the bowl of a stand mixer with whisk attachment.
- Beat on low until foamy.
- Pour in a few drops of lemon juice or a dash of cream of tartar to stabilize, then gradually increase speed to high.
- Whisk the whites on high until the peaks begin to stiffen (medium peaks)
- Remove sugar from the oven.
- With the mixer on high, slowly pour sugar into the whipped egg whites.
- Add a dash of the in mint oil and whisk egg whites, JUST until stiff glossy peaks form.
- Be careful not to over-whisk.
- You’ll know the meringue is ready when it holds its shape.
- Gently fold in chopped dark chocolate chunks.
- Decrease oven temp to 200 degrees.
- Transfer finished meringue to piping bag.
- Pipe 2 inch meringue kisses onto parchment paper leaving space between each. To achieve the cute curl on the tops of the meringues, quickly pull the piping bag up from the cookie when piping.
- Bake in the oven for 2 full hours.
- Finished meringues should be crispy on the outside with a soft chewy center and should remove from parchment easily.
- Allow to cool and then store in an airtight container until ready to enjoy!
I’ve made meringues many times in the past but this recipe (adapted from Tastemade) is my favorite to use. I halved the recipe and it made more than enough! If you’d like to bake a full batch, just double the recipe. (5 egg whites and 1.5 cups sugar).
Adapted from Tastemade
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.
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