Wednesday, June 30, 2010

Mint Chocolate Chip Meringues

I remember making these with my mom a few times for something or other. They are light and delicious!

You'll need:
3 egg whites
1/2tsp cream of tarter
pinch of salt
3/4C sugar
4 drops each of green food coloring and mint extract
1 (6oz) package mini chocolate chips

You'll need to plan ahead for these. You have to leave them in an unopened oven for 8-12 hours. It's best to whip these up right before bed so they're ready when you get up in the morning. They're a wonderful breakfast. That's ok, right?

You're also going to want a stand mixer with the whisk attachment. Mom and I used a hand mixer but you have to stand there forever. With a stand mixer you can do something else while you're whipping!

Preheat oven to 375. Grease and lightly flour 2 large cookie sheets(I use Baker's Ease). Beat egg whites with cream of tartar and salt until foamy. Gradually add sugar, 2 tsp at a time and beat until soft peaks form. Add in food coloring and mint extract. Gently fold in chips.

Drop by teaspoonfuls 1 inch apart onto pans. Place in preheated oven then turn off oven and let stand in closed oven for 8-12 hours.

They're addictive but I think they have to be better to get my sugar fix than brownies. Right?


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