Mint Chocolate Chip Meringue Cookies

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 08/24/21
Mint Chocolate Chip Meringue Cookies

The Spruce / Eric Kleinberg
Prep: 15 mins
Cook: 60 mins
Drying Time: 2 hrs
Total: 3 hrs 15 mins
Servings: 18 servings
Nutrition Facts (per serving)
70 Calories
1g Fat
14g Carbs
1g Protein
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Nutrition Facts
Servings: 18
Amount per serving
Calories 70
% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 4%
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 14g 5%
Dietary Fiber 0g 1%
Total Sugars 14g
Protein 1g
Vitamin C 0mg 0%
Calcium 2mg 0%
Iron 0mg 1%
Potassium 34mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These little meringue cookies are lighter than air but packed with mint flavor and kicked up with chocolate chips for extra decadence. It will take great restraint not to eat them like popcorn! Buy these at the store and pay a fortune. Make them at home for pennies. Good for gluten-free and low-fat diets. If you omit the chocolate chips, they are fat-free.

Ingredients

  • 3 large egg whites (at room temperature)

  • 1/4 teaspoon cream of tartar

  • 1 cup superfine granulated sugar (see note)

  • 1/2 teaspoon mint extract (use peppermint extract for stronger flavor)

  • 1/2 cup miniature semi-sweet chocolate chips

  • 3 drops green food coloring, optional (see note)

Steps to Make It

  1. Gather the ingredients.

    Mint Chocolate Chip Meringue Cookies

    The Spruce / Eric Kleinberg

  2. Preheat oven to 250 F. Chill mixing bowl and beaters for 15 minutes. Line a baking sheet with parchment paper.

    parchment paper lined baking sheet

    The Spruce / Eric Kleinberg

  3. 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 meringue, which should be shiny and form stiff peaks.

    beat egg whites in a bowl

    The Spruce / Eric Kleinberg

  4. Fold in mint or peppermint extract, miniature chocolate chips, and optional food coloring.

    peppermint extract, miniature chocolate chips, and optional food coloring added to the egg white mixture in the bowl

    The Spruce / Eric Kleinberg

  5. 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.)

    Mint Chocolate Chip Meringue Cookie mixture on a baking sheet

    peppermint extract, miniature chocolate chips, and optional food coloring

  6. Bake about 1 hour until stiff and dry. Turn off oven, but leave meringue cookies in oven until cool to further dry out for another 2 hours.

    Mint Chocolate Chip Meringue Cookies on a baking sheet

    The Spruce / Eric Kleinberg

Superfine Sugar Substitute

If you cannot find superfine granulated sugar, measure 1 cup plus 1 teaspoon of granulated table sugar and process in a small food processor about 2 minutes. Do not use confectioners' sugar. It contains cornstarch.