Mint Chocolate Meringues Recipes

EASY MINT CHOCOLATE MERINGUES

Steps:

• Instructions:
• 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!

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.

FORGOTTEN MINT MERINGUE SURPRISES

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
• Combine egg whites, cream of tartar, salt, vanilla extract, peppermint extract, and green food coloring in a large bowl. Use an electric mixer to beat until soft peaks form.
• Beat sugar into egg whites one tablespoon at a time. Continue to beat until stiff peaks form, and mixture is glossy and very smooth, 4 to 5 minutes.
• Drop the meringue by half teaspoons onto prepared cookie sheet; top with chocolate kisses. Spoon a scant teaspoon of meringue over chocolate, and smooth to cover completely.
• Place cookies in the preheated oven; turn oven off. Leave meringues in oven overnight, or until oven has cooled completely.

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.

CHOCOLATE MINT MERINGUES

Steps:

• In a clean, dry mixing bowl, whisk the egg whites for 30 seconds until frothy.
• Add in vinegar and cornstarch, whisk with electric mixer for 1 minute. While beating, slowly add the sugar in a steady stream. Add peppermint extract and food coloring.
• Beat for 4 minutes on high until stiff peaks form.
• Spoon into a large pastry bag with tip, pipe on parchment paper lined baking sheets.
• Bake in a 200 degree oven for 80 minutes. Turn oven off and allow meringues to set 4 hours or overnight.
• Once set, dip into melted chocolate and return to parchment paper to set. ENJOY.

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.

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 TWIST MERINGUES

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Add cream of tartar and extract to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a small star tip. Transfer meringue to bag. Pipe 1-1/2-in.-diameter cookies 2 in. apart onto parchment paper-lined baking sheets. Sprinkle with crushed candies., Bake 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven 1 hour. Remove from pans to a wire rack. Store in an airtight container.

MINT CHOCOLATE MERINGUES

Steps:

• Preheat oven to 350.
• Beat egg whites until stiff (this takes a while - at least 20 min.). Add sugar GRADUALLY and beat. Add vanilla and several drops of food coloring. Fold in chocolate chips. Drop on very greased cookie sheet, and place in oven. Turn oven off. Leave overnight, or for at least 5 hours. Take out and enjoy!

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.