Light, crispy, and delicate meringues that taste JUST LIKE mint chocolate chip ice cream and are made with just a few basic ingredients!
I’m not a very patient, precise kind of cook. So I had to remake these meringues FOUR times! Yes, I sacrificed a whole dozen of eggs until I finally got it right.
Even though making meringue requires basically 2 ingredients, sugar and egg whites, it’s how you make them that matters the most. If you follow these few simple rules, you’ll have fool-proof (a.k.a. Kaylee-proof) meringues every single time.
- Use room temperature eggs- Leave out your eggs for about 20-30 minutes before you plan on making this. This will help the white whip up to their full potential.
- Separate your eggs into a separate bowl first- Meringues can be temperamental. If any particles get into the whites before you whip them, they may not whip at all, or they won’t whip as stiff as they should be. Some eggs contain blood clots in them (this was the reason why I had to throw out my first batch). That’s why I always crack and separate each individual egg into 2 separate bowls first. I place the yolk into a container for later use (always a good excuse to make homemade ice cream!) and the white into a small bowl. Once I have checked that there are no blood clots or pieces of shell, I pour the white into the larger mixing bowl and do the same thing for each egg.
- Use a very clean bowl and whisk- If there’s any traces of grease, dust, or residue on the inside of your mixing bowl or metal beaters/whisk, your whites may not whip up. To ensure that your equipment is clean, take a clean paper towel, and whip down the inside of your mixing bowl and your metal whisk attachment for your mixer/beaters.
- Do not open the oven door- Rumor has it, that if you open the door while your cooking meringues, they will instantly deflate. Though they might not instantly deflate, it’s still best not to open that oven door, or you’ll let out some of that heat.
These are a great way to vary your Holiday treats, plus they seriously taste just like mint chocolate chip ice cream! I like mine light and crispy throughout. If you like yours a bit more chewy, bake them for 40-45 minutes rather than an hour. You can also substitute the cream of tartar for 1/2 teaspoon of white vinegar to make them even more chewy.
You can also add as much food coloring as you’d like. I wanted mine to be a very pale green, so I only added a few drops. You can also transfer your meringue into a piping bag fitted with a jumbo tip and pipe them onto the baking sheet. Just make sure you have a very large piping tip or else the chocolate chips will get themselves into a little traffic jam near the tip. I personally like to just use a spoon and dollop them onto the baking sheet because it creates these freeform, whimsical looking cookies.
Aww, it’s like a little snow cave filled with tiny chocolate chips. If you’re anything like my son, you’ll crack them open and pull out all the chocolate chips to eat first. Smart kid.
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