Dreamy Dark Chocolate Mint Clouds (Print Version)
Airy chocolate meringue cookies dotted with cool mint chips that melt in your mouth for a heavenly treat.
# What You Need:
→ Meringue Base
01 - 4 large egg whites, room temperature
02 - 1 cup granulated sugar
03 - 1/4 teaspoon cream of tartar
04 - 1/4 teaspoon fine sea salt
05 - 1/2 teaspoon pure vanilla extract
06 - 1/2 teaspoon pure peppermint extract
→ Chocolate & Chips
07 - 3 oz dark chocolate (70% cacao), finely chopped
08 - 2/3 cup mint chocolate chips
# Preparation Steps:
01 - Preheat oven to 250°F. Line two baking sheets with parchment paper.
02 - In a clean, dry mixing bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy.
03 - Gradually add sugar, 1 tablespoon at a time, while beating on high speed. Continue beating until stiff, glossy peaks form, approximately 6-8 minutes.
04 - Beat in salt, vanilla extract, and peppermint extract until just combined.
05 - Gently fold chopped dark chocolate and mint chips into meringue using a spatula.
06 - Drop or pipe mounds of meringue (approximately 2 tablespoons each) onto prepared baking sheets, spacing 1 inch apart.
07 - Bake for 60 minutes. Turn off oven and let meringues cool inside undisturbed for 30 minutes to dry completely.
08 - Remove from oven and cool completely on baking sheets before serving or storing.
# Expert Advice:
01 -
- The texture is absolutely otherworldly, crisp outside and marshmallow soft inside
- They are naturally gluten free but nobody will ever guess or care
- The mint chocolate combination feels sophisticated yet playful
02 -
- Even a drop of yolk or fat in your bowl will prevent the whites from whipping properly
- Humidity is meringues enemy, save this recipe for dry days
- Opening the oven door too early can cause your clouds to collapse
03 -
- Use a metal or glass bowl, plastic can retain invisible oils that prevent proper whipping
- Let the finished meringues cool completely in the turned off oven for the crispest texture