Mint Chocolate Chip 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.

CHOCOLATE CHIP MERINGUES

Steps:

• Preheat oven to 225 degrees. In a medium bowl, beat egg whites, salt, cream of tartar, and vanilla until soft peaks form. Gradually add sugar (1 tablespoon every five seconds), and continue to beat until meringue is stiff and glossy, about 1 1/2 minutes more. Gently fold in the chocolate chips.
• Drop meringue by scant 1/4 cups onto parchment-lined baking sheets. Bake until dry and just golden brown, about 1 to 1 1/2 hours. Let cool on baking sheets.

CHOCOLATE CHIP MERINGUE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease baking sheets or line them with parchment paper.
• In a medium bowl, whip egg whites to soft peaks. Gradually add the sugar, vinegar and vanilla while whipping to stiff peaks. Fold in chocolate chips. Drop by spoonfuls onto the prepared cookie sheets.
• Bake for 20 to 25 minutes in the preheated oven, until cookies are dry.

CHOCOLATE CHIP MERINGUES WITH ICE CREAM, PEPPERMINT CANDIES AND CHOCOLATE-MINT SAUCE

Steps:

• For meringues:
• Preheat oven to 225°. Line 2 heavy large baking sheets with parchment paper. Using small bowl or can as guide, trace three 4-inch-diameter circles on parchment on each baking sheet; turn parchment over (circles will show through). Brush parchment with melted butter. Whisk powdered sugar and 2 tablespoons sugar in small bowl to blend. Using electric mixer, beat egg whites and salt in large bowl until foamy and beginning to hold soft peaks. Slowly beat in 1/2 cup sugar; continue beating until whites are stiff and shiny. Fold in powdered sugar mixture, then chocolate. Spoon meringue by generous 1/2 cupfuls into center of each circle. Using back of spoon, spread meringue to edge of circle and indent center to form shallow bowl.
• Bake meringues until crisp, about 1 hour 30 minutes. Place baking sheets on racks; cool completely. (Meringues can be prepared 4 days ahead. Store airtight at room temperature.)
• For sauce:
• Bring cream, water and sugar to boil in medium saucepan over medium heat, stirring to dissolve sugar. Reduce heat to low; add chocolate. Whisk until melted. Remove from heat; stir in extract. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm sauce over low heat before using.)
• Place 1 meringue in center of each plate. Top with scoops of ice cream. Drizzle with chocolate sauce. Sprinkle with chopped candies. Serve immediately.

GLUTEN-FREE MINT CHOCOLATE CHIP MERINGUES

Steps:

• Heat oven to 200°F. Line 2 large cookie sheets with cooking parchment paper.
• In medium bowl, beat egg whites and cream of tartar with electric mixer on low speed until foamy. Gradually add sugar, beating on high speed just until stiff peaks form. Beat in spearmint extract and food color. Fold in 1/2 cup of the chocolate chips. Onto cookie sheets, drop meringue by tablespoonfuls about 1 inch apart. Bake 2 hours. Turn oven off; let meringues stay in oven with door closed overnight.
• In small microwavable bowl, microwave shortening and remaining 1 cup chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and chips can be stirred smooth. Dip bottom of each cookie into melted chocolate. Return to cookie sheets; let stand 2 hours until chocolate is set. Store loosely covered at room temperature.

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.

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 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.

CHOCOLATE MERINGUE AND MINT CHIP ICE CREAM CAKE

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 200°F. Line 2 large baking sheets with parchment paper. Trace two 12x4-inch rectangles, spaced slightly apart, on 1 paper. Trace one 12x4-inch rectangle on second paper. Turn papers over (marked lines should show through). Sift 3 tablespoons sugar, powdered sugar, and cocoa into medium bowl. Using electric mixer, beat egg whites in large bowl until frothy. Add 1 1/2 tablespoons sugar and beat until soft peaks form. Gradually add 5 tablespoons sugar, beating until whites are stiff and glossy. Fold in cocoa mixture. Spread 1/3 of meringue (about 1 1/2 cups) evenly over each marked rectangle. Bake meringues until dry, reversing sheets every hour, about 4 hours total. Turn off oven; leave meringues in oven overnight.
• Lift meringues from parchment. Place 2 meringues on work surface. Gently spread 1 pint ice cream over each, being careful not to press hard to avoid cracking meringues. Place 1 filled meringue on long platter. Top with second filled meringue, then third meringue, pressing lightly to adhere. Cover and freeze assembled cake at least 2 hours and up to 1 day.
• Beat cream, vanilla, and remaining 1 tablespoon sugar in small bowl until peaks form. Spread whipped cream on top layer of meringue to cover; scatter chocolate sprinkles evenly over. Cut crosswise into slices and serve.