Mint-Chip Meringues

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Light, crispy, and delicate meringues that taste JUST LIKE mint chocolate chip ice cream and are made with just a few basic ingredients!

IMG_7012I’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.

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Meringue 101:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

IMG_7005 IMG_7006These 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.

IMG_7007 IMG_7008 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.
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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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Mint-Chip Meringues
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Light, crispy, and delicate meringues that taste JUST LIKE mint chocolate chip ice cream and are made with just a few basic ingredients!
Mint-Chip Meringues
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Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Light, crispy, and delicate meringues that taste JUST LIKE mint chocolate chip ice cream and are made with just a few basic ingredients!
Ingredients
Servings:
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Ingredients
Servings:
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Instructions
  1. Preheat oven to 250 degrees F. Using a clean paper towel, wipe out the inside of a medium-large glass bowl and the mixer/beater attachments.
  2. Separate egg yolks and whites, placing the whites into the glass bowl; reserve yolks for later use. (It helps to separate the yolks and whites Into 2 separate bowls other than the glass bowl, to ensure no shell or blood clots contaminate the rest of the egg whites. Add in cream of tartar, and beat on medium speed until foamy. Turn mixer up to high, and slowly add in sugar, one tablespoon at a time, and salt. Once all of the sugar is added, continue beating until stiff and glossy peaks form, about 7 minutes. Add in extracts and food coloring, and beat until just combined. (Over-mixing can cause the egg whites to deflate.) Using a rubber spatula, gently fold in chocolate chips.
  3. Using a spoon or cookie scoop, spoon out meringue mixture onto a baking sheet lined with parchment paper. Bake for 45-60 minutes (depending on if you like them slightly chewy or light and crisp). Turn off oven (do not open the oven door), and leave meringues in oven for 1 hour. Remove from oven; let cool completely on the baking sheet. Store in an airtight container at room temperature.
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One thought on “Mint-Chip Meringues

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