Prep Time: 15 minutes
Cook Time: 1 hour
Drying Time: 2 hours
Total Time: 3 hours, 15 minutes
Yield: 72 cookies
- 3 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1 cup superfine granulated sugar (see Note)
- 1/2 tsp mint extract (use peppermint extract for stronger flavor)
- 1/2 cup miniature semi-sweet chocolate chips
- 3 drops green food coloring (optional - see Notes)
Preheat oven to 250 F. Line cookie sheets with Silpats or parchment paper.
Beat egg whites and cream of tartar on high speed until soft peaks form. Add sugar a tablespoon at a time until all sugar is incorporated and melted into the meringue. The meringue should be shiny and form stiff peaks.
Fold in mint or peppermint extract, miniature chocolate chips, and optional food coloring.
Drop by scant teaspoonfuls (or use a pastry bag) onto prepared cookie sheets, placing cookies about 1 inch apart. (You want these bite-sized to pop the whole cookie into your mouth. Larger ones are fine but make a crumbly mess when you bite into them.)
Bake about 1 hour until stiff and dry. Turn off oven, but leave meringue cookies in the oven until cool to further dry out, another 2 hours.
Store in an airtight container.
Yield: about 5 dozen meringue cookies, depending on size
Note: If you cannot find superfine granulated sugar, measure 1 cup plus 1 tsp of granulated table sugar in a small food processor and process about 2 minutes. Do not use confectioners' sugar. It contains cornstarch. The food coloring makes them look store-bought, but may be omitted. Don't be alarmed if the batter looks too bright. The color fades as the cookies bake.
Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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