Easy meringue cookies recipe with egg whites and peppermint is a fun dessert to make that everyone will enjoy.  Light and crunchy with pops of chocolate, so good.

These mint meringue cookies with chocolate chips are such a delicious treat.

My husband’s Grandma would make these cookies every Christmas for his family growing up.  We now make these every year at Christmastime as well.

Although, this year, we also made them in the spring for my daughter’s French class.  I love the crunch of the meringue, followed by the taste of the chocolate chips in the center.  So yummy.

I love flavored meringue cookies in general, but mint flavored are my absolute favorite.  It might be due to the chocolate mint taste.  One of my favorite combos.

These are surprisingly easy to whip up, and require very few ingredients.  However, you do need to cook them for 40 minutes, then turn off the oven, and let the cookies sit in the warm oven for 1 1/2 hours…. So they’re not ready to eat as quickly as other cookies, but WELL worth the wait, I promise.

What temperature to bake meringue cookies at?

Bake at 250 degrees for 40 minutes, turn off oven, then leave cookies in warm oven for 1 1/2 hours.

What to serve with meringue cookies?

My kids enjoy them with ice cold milk.  My husband and I enjoy them with a warm cup of tea.

Are Meringue cookies hard to make?

No, they’re actually SUPER easy.  Its all about the peaks that form when whipping the egg whites.  You want to mix on medium speed until soft peaks form.  Slowly, one tablespoon at a time, add the granulated sugar.  Then whip on high for 6-8 minutes, until GLOSSY high peaks form.  Then, they’re ready for scooping.

Where did Meringue cookies come from?

The Oxford English dictionary claims that the word “meringue” is of an unknown origin.  However, it is believed that Meringues were first invented in a small Swiss town called “Meiringen”.   Then, in the late 17th century to early 18th century, they were improved by an Italian chef named Gasparini.

How to Fix Sticky Meringues?

Generally speaking, humidity can cause sticky meringues.  To combat this, you can try the following:

1. You can increase cream of tartar to 1/2 teaspoon.
2. You can leave the meringues in the turned off oven for a longer time period.
3. You can dry the meringues out in a 200 degree oven for 10-15 minutes.
4. When you are beating the meringue ingredients in your mixer, make sure to not beat near a pot of boiling water or a dishwasher, as both of these will create moisture in the air.

I hope you try this recipe soon.  Meringue cookies are so fun to make and an easy and light way to curb your sugar and chocolate craving.

You might also enjoy:

Cream Cheese Mints

Mint Brownies with Chocolate Frosting

Andes Mint Brownies

SAVE THESE MINT MERINGUES TO YOUR “DESSERTS” PINTEREST BOARD!

And, let’s be friends on Pinterest!  I’m pinning delicious recipes all the time.

5 from 1 vote

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Meringue Cookies with Mint and Chocolate Chips

Easy meringue cookies recipe with egg whites and peppermint is a fun dessert to make that everyone will enjoy.

Course cookies

Prep Time 10 minutes

Servings 30

Calories 47 kcal

Ingredients

• 2 egg whites
• 1/8 tsp kosher salt
• 1/8 tsp cream of tartar
• 1/8 tsp peppermint extract
• 8 drops green food coloring
• 1/2 cup granulated sugar
• 1 cup semi sweet chocolate chips

Instructions

1. Preheat oven to 250 degrees.  Line a baking sheet with parchment paper.

2. Add egg whites to a medium bowl in a stand mixer.  With the whisk attachment, beat egg whites, salt, cream of tartar, and peppermint extract,  on medium speed, until soft peaks form.

3. Start to gradually add granulated sugar, 1 tablespoon at a time, to mixer on high speed.  Beat for 6-8 minutes, until glossy high peaks form.  Using a spatula, gently fold in chocolate chips.

4. Using a 1 1/2 tablespoon cookie scoop, scoop out the meringue mixture and drop cookies on parchment paper lined baking sheet, 2 inches apart.

5. Cook for 40-45 minutes, until firm to the touch.  Turn oven off and let meringues sit in warm oven for 1 1/2 hours.  Serve and enjoy!!

Recipe Notes

Adapted from Taste of Home