clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Mint Chocolate Meringues

  • Category: Cookies
  • Cuisine: Dessert


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


  1. Instructions:
  2. Prep a piping bag with tip of choice and set aside.
  3. Preheat oven to 375. Evenly spread sugar onto a parchment lined baking sheet and heat in the oven for 5 minutes.
  4. Pour egg whites into the bowl of a stand mixer with whisk attachment.
  5. Beat on low until foamy.
  6. Pour in a few drops of lemon juice or a dash of cream of tartar to stabilize, then gradually increase speed to high.
  7. Whisk the whites on high until the peaks begin to stiffen (medium peaks)
  8. Remove sugar from the oven.
  9. With the mixer on high, slowly pour sugar into the whipped egg whites.
  10. Add a dash of the in mint oil and whisk egg whites, JUST until stiff glossy peaks form.
  11. Be careful not to over-whisk.
  12. You’ll know the meringue is ready when it holds its shape.
  13. Gently fold in chopped dark chocolate chunks.
  14. Decrease oven temp to 200 degrees.
  15. Transfer finished meringue to piping bag.
  16. 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.
  17. Bake in the oven for 2 full hours.
  18. Finished meringues should be crispy on the outside with a soft chewy center and should remove from parchment easily.
  19. 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