Meringue cookies have always fascinated me. They are crunchy on the outside and light and airy on the inside.
Many people are intimidated by meringue cookies, but they are really very easy to make, they just take a little time.
We love this mint version of meringue cookies. I used a little green food coloring in mine, but you could easily do a little red, or make a batch of both for a really fun plate of holiday cookies.
- 4 egg whites at room temperature ( Room temperature eggs are important. The meringue whips up better.)
- 1 teaspoon cream of tartar
- 1 1/3 cup sugar
- ½ teaspoon mint extract
- 2-3 drops of green food coloring
- 1 cup mini chocolate chips
- Preheat oven to 350 degrees.
- Line 2 baking sheets with parchment paper and set aside.
- In a bowl beat egg whites with an electric mixer until foamy.
- Add the cream of tartar and beat until fluffy, but not stiff.
- Add sugar slowly 3 tablespoons at a time.
- Continue beating until all the sugar is added. Add mint extract and food coloring and beat until the meringue is shiny and firm.It should form peaks.
- Gently fold in miniature chocolate chips.
- Drop by tablespoon full carefully onto baking sheets.
- Place in oven. And turn off oven. Leave in the oven for at least 2 hours or overnight until cookies are crisp and dry. The meringue cookies will cook from the heat of the turned off oven.
- Store in an airight container.
- Serve and enjoy.
Amount Per Serving: Calories: 81Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 10mgCarbohydrates: 16gFiber: 0gSugar: 15gProtein: 1g
Nutritional values are approximate and aren't always accurate.