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Single Irish mint chocolate meringue cookie on a wooden board.
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5 from 1 vote

Irish Mint Chocolate Meringue Cookies

These light and airy Irish mint chocolate meringue cookies give you the lightness of meringue, the refreshing kiss of mint, and the sweetness of chocolate.
Prep Time15 minutes
Total Bake Time45 minutes
Drying Time in the Oven2 hours
Total Time3 hours
Course: Cookies, St Patricks Day
Cuisine: American
Difficulty: Medium
Servings: 36 cookies
Calories: 37kcal

Ingredients

  • 4 (4) Egg whites room temperature
  • ½ teaspoon (0.5 teaspoon) Cream of tarter
  • 1 cup (200 g) Sugar white
  • ½ teaspoon (0.5 teaspoon) Mint extract
  • 1 drops (1 drops) Coloring gel Add 2nd if not green enough
  • 1 cup (236.59 g) Coating Chocolate Milk chocolate wafers
  • 1 Tablespoon (1 Tablespoon) Colored Sugar Optional

Instructions

  • 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 three bowls to make sure there is no egg yolk. I crack the egg into an egg separator in one bowl before adding the yolk to another bowl. Then, in the 3rd bowl, I accumulate all four 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 tartar 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 to incorporate it into the egg whites. After adding sugar, turn the mixer to 7 (high) and step away. After about 6 minutes, it should be at least to the soft peak stage. (this is when the peaks 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 on a high mixer speed. 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 rub a small amount between your thumb and finger, it should feel smooth with no gritty feel. Whisk for a few more minutes on high if it still feels a little gritty.
  • Preheat your oven to 225°F (110°C). I use a large piping bag with 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 2 hours. DO NOT OPEN THE DOOR! I have made that mistake more than once.
  • After the meringue cookies have cooled on a rack, put the chocolate wafers into a microwave-safe bowl. Microwave for 30 seconds. Stir the wafers and microwave for 15 seconds and stir. If need be, you can heat it for another 10 seconds, but be careful that the chocolate does not seize. You want the chocolate to be smooth and glossy looking. Dip the tops of the meringue cookies into the chocolate and put them back on the rack for the chocolate to harden. TIP! I buy 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.

Nutrition

Calories: 37kcal | Carbohydrates: 7g | Protein: 0.4g | Fat: 1g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 13mg | Sugar: 7g | Calcium: 0.3mg | Iron: 0.01mg