Dark Chocolate Mint Chip Clouds (Printable version)
Airy, indulgent meringue cookies dotted with cool mint chips and rich dark chocolate—a heavenly treat that melts in your mouth.
# Ingredient list:
→ Meringue Base
01 - 4 large egg whites, room temperature
02 - 1 cup granulated sugar
03 - 1/4 tsp cream of tartar
04 - 1/4 tsp fine sea salt
05 - 1/2 tsp pure vanilla extract
06 - 1/2 tsp pure peppermint extract
→ Chocolate & Chips
07 - 3 oz dark chocolate (70%), finely chopped or chips
08 - 2/3 cup mint chocolate chips
# Directions:
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 until stiff, glossy peaks form, about 6-8 minutes.
04 - Beat in salt, vanilla, and peppermint extract until just combined.
05 - Gently fold chopped dark chocolate and mint chips into meringue using spatula.
06 - Using two spoons or piping bag, drop or pipe 2 tablespoon mounds 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 out completely.
08 - Remove from oven and let cool completely on baking sheets before serving or storing.
# Expert Tips:
01 -
- They look impressive but secretly take just 20 minutes of active effort to make
- The texture is absolutely addictive—crisp outside, marshmallow soft inside
- One cookie satisfies that chocolate craving without feeling heavy
02 -
- Even a drop of yolk or fat in your egg whites will prevent them from whipping properly
- Humidity is meringues enemy—pick a dry day for best results
- Opening the oven door during baking can cause collapse, so trust the timer
03 -
- Weighing your sugar and egg whites gives more consistent results than measuring by volume
- Let the meringue sit on the baking sheets for exactly 30 minutes after baking to prevent cracks