Dark Chocolate Mint Clouds (Printable Version)
Airy meringue cookies with dark chocolate and mint chips that melt in your mouth.
# Ingredient List:
→ Meringue Base
01 - 4 large egg whites, room temperature
02 - 1 cup granulated sugar
03 - 1/4 teaspoon cream of tartar
04 - 1/4 teaspoon fine sea salt
05 - 1/2 teaspoon pure vanilla extract
06 - 1/2 teaspoon pure peppermint extract
→ Chocolate & Chips
07 - 3 oz dark chocolate (70%), finely chopped
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 beating 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 with a spatula until evenly distributed.
06 - Using two spoons or piping bag, drop or pipe mounds of meringue (about 2 tablespoons each) onto prepared baking sheets, spacing 1 inch apart.
07 - Bake for 60 minutes, then turn off oven and let meringues cool inside undisturbed for 30 minutes to dry out.
08 - Remove from oven and let cool completely on baking sheets before serving or storing.
# Expert Tips:
01 -
- These cookies are naturally gluten-free but nobody will miss the flour
- The mint chocolate combination creates that beloved thin mint cookie flavor in a completely new texture
- They look impressive but are actually simpler than most cookies
02 -
- Any trace of fat or grease in your bowl will prevent the egg whites from whipping properly
- Humidity is the enemy of meringue, so pick a dry day for the best results
03 -
- For extra flair, drizzle cooled meringues with melted dark chocolate and sprinkle with crushed candy canes
- A piping bag makes the most uniform and professional-looking clouds, but two spoons work perfectly well