Dark Chocolate Mint Chip Clouds (Print View)

Delicate meringue cookies swirled with dark chocolate and cool mint chips for an irresistibly light, melt-in-your-mouth treat.

# What You'll Need:

→ Meringue Base

01 - 4 large egg whites, at 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 or in chips
08 - 2/3 cup mint chocolate chips

# Method:

01 - Preheat the oven to 250°F. Line two baking sheets with parchment paper.
02 - In a clean, dry mixing bowl, beat the egg whites and cream of tartar using an electric mixer on medium speed until foamy.
03 - Gradually add the sugar, 1 tablespoon at a time, while beating on high speed. Continue beating until stiff, glossy peaks form (about 6-8 minutes).
04 - Beat in the salt, vanilla, and peppermint extract until just combined.
05 - Gently fold in the chopped dark chocolate and mint chips with a spatula.
06 - Using two spoons or a piping bag, drop or pipe mounds of meringue (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 1 inch apart.
07 - Bake for 60 minutes, then turn off the oven and let the meringues cool inside, undisturbed, for another 30 minutes to dry out.
08 - Remove from the oven and let cool completely on the baking sheets before serving or storing.

# Insider Tips:

01 -
  • These cookies are essentially guilt-free indulgence, being mostly air and pure chocolatey goodness
  • The texture is absolutely otherworldly, crisp on the outside and marshmallow soft within
02 -
  • Even one drop of yolk or fat in your bowl will prevent the whites from whipping, so use immaculate equipment
  • Humidity is the enemy of meringues—pick a dry day or your clouds might never fully crisp up
03 -
  • Use a metal or glass bowl—plastic can retain hidden oils that prevent proper whipping
  • Make sure your oven temperature is accurate with an oven thermometer, as too high heat will cause browning

Go Back