- 4 at room temperature Egg whites
- 1/2 tsp Cream of tarter
- 1 cup (198 g) Sugar white
- 1/2 tsp Mint extract
- 1 to 2 drops Coloring gel
- 1 cup (Coating Chocolate) Milk chocolate wafers
- Optional Colored Sugar
Mint and chocolate are perfectly matched when you want something refreshing and sweet. Of course, what can you say about the light and airy meringue except for yummy? So I put the two together for an Irish Mint Chocolate Meringue Cookie.
When I was shopping, I found mint and peppermint extract and didn’t know which one I wanted to use; I choose mint. Of course, when you think of mint, you think green. So this has to be Irish!
Well, what was funny was this web site I found called 10 Supposedly Irish Things That Aren’t Remotely Irish. So I may have to rethink what is Irish. But these came out so pretty that I could not resist calling them Irish.
Since I am a big fan of the flavor of mint, I wanted to know if it had any benefits, so I went on the search for nutritional facts and found this web site: Is mint good for you? According to Medical News Today, I think I am going to incorporate more mint into my diet and see if it helps some of my ailments.
Tools and things I use:
Another St Patricks Day Cookie:
Separate four eggs, you only want the whites. Be careful; you don't want even a small amount of yolk in the mixer. Tip! I use two bowls to make sure there is no egg yolk. I crack the egg into one bowl before adding to the other bowl that contains only egg whites. Add the four egg whites to your mixer. Make sure you are using the whisk beater. Turn on to medium speed (4 on my KitchenAid) and whisk for a couple of minutes till frothy. Add the cream of tarter and the mint extract and turn the mixer to the 6 settings (medium-high) for another minute.
IMPORTANT STEP - Slowly add the sugar a tablespoon at a time so that it can incorporate into the egg whites. After all, the sugar has been added, turn the mixer up to 7 (high), and step away. After about 6 or 8 minutes, it should be at the soft peak stage. (this is when the peaks will bend over if you turn the whisk beater facing up). Add one or two drops of green coloring gel and continue to whisk for at least another five to seven minutes. You want the egg whites at the stiff peak stage. If you touch it on the beater, it will feel solid, and if you take the whisk beater off the mixer and turn it upright, the peak should stand upright, it will not wilt over. If you take a small amount between your thumb and finger and rub, it should feel smooth with no gritty feel. If it still feels a little gritty whisk for a few more minutes on high.
Preheat your oven to 225°. I use a large piping bag with either a large closed or open star piping tip and pipe the meringue onto two parchment paper-lined cookie pans. You can pipe them with about 1 inch in between each cookie. I bake the pans in the oven side by side by lifting one side just over the edge of the second pan. Bake for 45 minutes, then turn off the oven and leave the meringue in the oven for an hour. DO NOT OPEN the DOOR! I have made that mistake more than once.
After the meringue cookies have cooled on a rack, take the chocolate wafers and put them in a microwave for 30 seconds. Stir the wafers and microwave for 15 seconds and stir. If need be, you can heat for another 10 seconds, but be careful that the chocolate does not seize. You want the chocolate to be smooth. Dip the tops of the meringue cookies into the chocolate and put them bake on the rack for the chocolate to harden. TIP! I buy what is called Coating Chocolate, which hardens faster and forms a crust on the top of the cookie. If you like, you can sprinkle colored sugar on the tops before the chocolate hardens.