These are one of my favourite cookies! I love meringue kisses! I love mint chocolate chips, if you can’t find any use dark chocolate chips and use mint extract or essence.
The texture on the outside of these cookies are smooth, dry & crisp, gooey and yummy the inside, sometimes they become hollow and dry which is good too, I like them both ways. You can make them into different shapes as I have, my girls had a peacock themed party last year and I pipped out the meringue into peacocks.
One tip that I must share with you is that to make sure no egg yolk gets into the whites, it will ruin the meringue.
What you will need:
- 3 egg whites
- 3/4 cup sugar
- 1/2 to 1 tsp dry mint
- 1/4 tsp cream of tarter or a squeeze of lemon juice
- 2-3 drops of food colouring (optional)
- 3-4 tbsp mint chocolate chips
Beat egg whites till foamy add in the sugar one spoon at time, takes about 5 minutes. Do not under beat. Add in the cream of tarter or lemon juice, beat until glossy and stiff.
Fold in the dried mint and mint chocolate chips. Add meringue in pastry bag or large freezer bag and pipe on a parchment or foil lined baking sheet, bake at 250 for 35 -45 minutes depending on your oven. Remove the sheet of parchment paper or foil with the cookies on top from the pan, then peel off the cookies, enjoy!