Sweet meringue cookies flavored with refreshing mint extract and loaded with chocolate bits. Melted chocolate drizzle makes these treats extra special. Here's an easy dessert recipe for Mint Chocolate Meringue Cookies.
4 egg whites (about 1/2 cup)
2/3 cup sugar
1/2 teaspoon mint extract
2 ounces unsweetened chocolate, chopped into small pieces
2 ounces semisweet chocolate
Heat oven to 325 degrees F. Line 2 cookie sheets with parchment paper.
To make fluffy meringue, heat the egg whites and sugar in the top of a double boiler set over barely simmering water until warm to the touch. Transfer to a mixer fitted with a whisk attachment and whip until soft peaks form. Add the mint extract and continue whipping just until stiff and glossy. Fold in the chopped unsweetened chocolate.
Spoon or pipe bite-size kisses onto the prepared cookie sheets and bake until the meringues for about 25 to 30 minutes. To test, remove one meringue from the oven, let cool one minute, then taste. It should be dry and crisp all the way through. Let cool on the pans.
To make the chocolate drizzle, melt the semisweet chocolate. Then, dip the tines of a fork into the melted chocolate and use to drizzle the meringues. Let sit until chocolate is set, 30 minutes to an hour (or let set in the refrigerator for 15 minutes).
Store in an airtight container for up to 3 days.