First off, I have to confess: this recipe isn’t from a cookbook. Also, I’ve made it before – several times, in fact. But this time was different. I tweaked the recipe to make festive St. Patrick’s Day treats for Husband’s work potluck, and they were a huge hit!
These are a great option if you need a gluten free dessert. Plus, they’re so pretty to look at and are nice and light after a heavy meal. So refreshing, too, with the hint of mint!
Adapted from my Christmas party favorite Real Simple recipe.
Mint Chocolate Chip Meringue Cookies
3 egg whites
1/4 tsp cream of tartar
1/2 cup sugar
1 cup semisweet chocolate chips
1/4 tsp peppermint extract
green food coloring, as desired (about 8 drops for pale green as shown)
Preheat oven to 225. Using an electric mixer, beat egg whites and cream of tartar on medium speed until foamy. Increase mixer speed to high, then add the sugar, 1 tablespoon at a time. Allow a few moments between adding tablespoons to sugar to ensure thorough mixing. Continue mixing on high speed until stiff and glossy with firm peaks, about 2-3 minutes. Add in peppermint extract and green food coloring. Once done, turn off mixer and fold in chocolate chips by hand.
Drop mounds of the meringue mixture onto parchment-lined baking sheets, spacing them 1 inch apart. Bake until firm and dry, 75 to 90 minutes. After 75 minutes, watch carefully to prevent browning. Let cool completely on the baking sheets.