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Mint Chocolate Chip Meringue Cookies

Mint chocolate chip meringue cookies that are easy to make and gluten-free
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 8 hours
Total Time 8 hours 30 minutes
Servings 2 dozen cookies
Author Jeanne Fratello

Ingredients

  • 2 egg whites
  • 1/2 tsp. cream of tartar
  • 3/4 cup sugar
  • 1 tsp. vanilla
  • 2 to 3 drops peppermint extract
  • 2 to 3 drops green food coloring optional
  • 1 cup mini semi-sweet chocolate chips

Instructions

  1. In a medium bowl, using an electric hand mixer, beat the egg whites until frothy. Add the cream of tartar and continue beating the egg whites until stiff peaks form. Add the sugar and beat until fully mixed and the egg whites appear glossy. Beat in the vanilla, peppermint extract, and green food coloring if you are using it. Stir in chocolate chips.
  2. Preheat the oven to 350 degrees and then turn it off.
  3. Using a pastry bag, pipe the meringues onto cookie sheets lined with parchment paper (or if you don't have a pastry bag handy, use rounded tablespoonfuls of batter).
  4. Place cookie sheets in oven (which has now been turned off). Let baking sheets sit in the oven overnight.
  5. The next day, bake the cookies at 250 degrees for 15 minutes. Do not let them brown. Makes 2 dozen small cookies.