Posts filed under ‘meringue’

Chocolate Mint Meringue Cookies.


Mm.. best combination ev0r, chocolate mint!

Mm.. best combination ev0r, chocolate mint!

When these came out of the oven, they definitely looked very different from my first two meringue attempts. Yes I still haven’t managed to get them to be round and cute and all.. but these tasted amaazing!!! (Well they will, if you like mint.) 

Basically, I followed the recipe in the last entry but instead of 1 teaspoon of vanilla, in went 2 teaspoons of peppermint extract (you may want to use less, depending on how good your extract is. Mine ain’t that happening, neither is my vanilla, which I always add extra of). Or you can just add it till the mixture tastes minty enough for your tastes. 

I also decreased the mini chocolate chips to about 3/4 cup, and kept the cocoa powder. 

Result: Chocolatey AND minty meringues! *hearts* 

And this was the main reason why I needed to make these meringues… 


More more more!

More more more!

My favourite green tea sweets used up several egg yolks and I needed a quick recipe to balance out the whites. So.. hence, the meringues. No regrets making them though because they turned out totally delish! 


Twin towers of cookies.

Twin towers of cookies.


July 19, 2008 at 2:15 am 2 comments

Chocolate Chip Meringue Cookies.

This was an almost failed attempt. Fortunately, even though I made it twice and it still looked devastating both times, everyone found it yummy (or in some cases, too sweet). Which was good. Else I’d be stuck with heaps of failed meringue. 


Failed meringue! Not rising yo!

Failed meringue! Not rising yo!

BUT. It is honestly a good recipe.

Chocolate Chip Meringue Cookies
adapted from Dozen Flours 

4 egg whites
1 teaspoon vanilla
1/4 teaspoon cream of tarter
1 1/3 cup granulated sugar
1 1/3 cups mini chocolate chips
2 tablespoons unsweetened cocoa powder, sifted (optional)

Lightly grease a cookie sheet or line with a Silpat mat. Preheat oven to 300F.

In a medium mixing bowl with whisk attachment bowl, beat egg whites on super high speed until soft peaks form. Add cream of tarter and vanilla and mix again. Scrape bowl. Return on high speed and add sugar 1 or 2 tablespoons at a time (I measure the sugar into a 8oz glass then slowly pour the sugar a little at a time into the meringue. I find the glass easy to grip and less messy).If you want cocoa flavored cookies, add the cocoa now(I recommend it!). Fold in the chocolate chips.

Drop mixture by rounded teaspoons 2 inches apart on the prepared cookie sheet. Bake in the oven for about 20 minutes or until firm and the bottoms of the cookies are lightly browned. Transfer cookies to a wire rack and let them cool.


This is how your meringues should NOT look.

This is how your meringues should NOT look.



UPDATE: Despite having failed twice (I now know its due to my insufficient beating of egg white, excuse the n00b baker!), my 3rd attempt (Chocolate Mint Meringue) turned out so beautifully that I knew for sure I’d got it right at last! 

Rating: 4/5
Would I make these again? Yes! I love meringue, and these are really easy to make and a really good recipe to turn to when you’ve been using too many egg yolks for something else and need a relatively fuss-free way to turn those remaining egg whites into something yummy.

June 29, 2008 at 12:06 am 1 comment

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