Dark Chocolate Mint Clouds (Printable View)

Delicate meringue cookies infused with dark chocolate and mint chips for a heavenly, melt-in-your-mouth experience.

# What You’ll Need:

→ Meringue Base

01 - 4 large egg whites, room temperature
02 - 1 cup granulated sugar
03 - 1/4 tsp cream of tartar
04 - 1/4 tsp fine sea salt
05 - 1/2 tsp pure vanilla extract
06 - 1/2 tsp pure peppermint extract

→ Chocolate & Chips

07 - 3 oz dark chocolate (70%), finely chopped
08 - 2/3 cup mint chocolate chips

# Cooking 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 until stiff, glossy peaks form (6–8 minutes).
04 - Beat in salt, vanilla, and peppermint extract until just combined.
05 - Gently fold chopped dark chocolate and mint chips with spatula until evenly distributed.
06 - Using two spoons or piping bag, drop or pipe 2 tablespoon mounds onto prepared sheets, spacing 1 inch apart.
07 - Bake for 60 minutes. Turn off oven and let meringues cool inside undisturbed for 30 minutes to dry out completely.
08 - Remove from oven and cool completely on baking sheets before serving or storing.

# Expert Tips:

01 -
  • Theyre impossibly light yet rich with dark chocolate flavor
  • The mint-chocolate combo feels like a thin mint cookie met a cloud
  • Gluten-free naturally without anyone guessing
02 -
  • Even one drop of yolk or grease ruins meringue; use a squeaky clean bowl and beaters
  • Humidity is your enemy; save this recipe for dry days or your meringues will weep
  • The cooling-in-the-oven step is what creates that crisp exterior and marshmallow center
03 -
  • Weigh your egg whites if possible; 4 large whites can vary dramatically in volume
  • A drop of lemon juice can substitute for cream of tartar in a pinch

Go Back