Dark Chocolate Mint Clouds (Print)
Airy chocolate meringue cookies with cool 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 or chips
08 - 2/3 cup mint chocolate chips
# How-To Steps:
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 into meringue using spatula.
06 - 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 cool completely on baking sheets before serving or storing.
# Expert Suggestions:
01 -
- They're impossibly light yet decadent, that perfect paradox where something feels sinful but practically dissolves on your tongue
- The peppermint hits first, then dark chocolate richness follows, creating this sophisticated after-dinner treat that guests never believe came from your oven
02 -
- Even one drop of yolk or fat in your bowl will prevent the whites from whipping properly, so use glass or metal bowls and make sure everything is scrupulously clean
- Humidity is meringue's enemy—rainy days might extend your baking time, and some bakers swear off making meringues altogether in summer
03 -
- Weighing your egg whites (about 120g total) yields more consistent results than counting eggs, which vary in size
- If you're unsure if your peaks are stiff enough, turn the bowl upside down—the mixture should stay put without sliding