Easy Chocolate Mint Meringues {Cookie Recipe}

One of my favorite flavor combinations ever: Chocolate Mint Meringue cookies are so easy to make, and so versatile too!

Chocolate Mint Meringues: a no fail recipe for making beautiful, delicious meringue cookies!
Chocolate Mint Meringues: a no fail recipe for making beautiful, delicious meringue cookies!
Chocolate Mint Meringues: a no fail recipe for making beautiful, delicious meringue cookies!

Meringue Tips and Tricks

  • Bake them at a low temperature for a long time. I usually do 200 degrees for 80 minutes.
  • Use parchment paper! Easy to clean up, and mine never get browned bottoms.
  • Once done baking, turn oven off and let them set in the oven for hours. I usually make them in the evening, then let them sit in the oven overnight.
  • Don’t bake on a humid day. Don’t store them when it’s humid in your house.
  • Use JELL-O gelatin powder to add color and flavor (I usually add in a couple tablespoons of the powder).
  • Add your food coloring before beating to stiff peaks. It helps distribute it more evenly. I also find gel food coloring works better than liquid.
  • Use a pastry bag and tip for swirls and roses. Or use a spoon and drop by tablespoon onto parchment paper. You decide.
  • Use Ghirardelli melting wafers for dipping your meringues. It sets up quick and doesn’t change the texture of your meringue.
Chocolate Mint Meringues: a no fail recipe for making beautiful, delicious meringue cookies!
Yield: 60

Chocolate Mint Meringues

Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Rest Time 4 hours
Total Time 5 hours 35 minutes

One of my favorite flavor combinations ever: Chocolate Mint! Meringue cookies are so easy to make, and so versatile too!


  • 4 large egg whites, room temperature
  • 1 Tablespoon white vinegar
  • 1 Tablespoon cornstarch
  • 1 cup granulated sugar
  • ¾ teaspoon peppermint extract
  • 1 drop green food coloring, gel
  • 6 ounce dark chocolate wafers, melted


  1. In a clean, dry mixing bowl, whisk the egg whites for 30 seconds until frothy.
  2. Add in vinegar and cornstarch, whisk with electric mixer for 1 minute. While beating, slowly add the sugar in a steady stream. Add peppermint extract and food coloring.
  3. Beat for 4 minutes on high until stiff peaks form.
  4. Spoon into a large pastry bag with tip, pipe on parchment paper lined baking sheets.
  5. Bake in a 200 degree oven for 80 minutes. Turn oven off and allow meringues to set 4 hours or overnight.
  6. Once set, dip into melted chocolate and return to parchment paper to set. ENJOY.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 27Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 20mgCarbohydrates: 6gFiber: 0gSugar: 4gProtein: 0g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on March 9, 2019

Comments & Reviews

  1. Can u please say a little more about the jello powder. U only list it in the tips. So are u meaning reg jello powder? What flavor? Who much do u use of it and when do u add it and why

  2. Hi! I’m currently following this recipe and I’m having trouble getting the meringue to stiffen. Do you have any tips?

    1. Chances are it’s too humid in your house, or a little liquid got in your bowl with the egg whites (whether it was on the bowl or a drop of egg yolk entered).

  3. How important is the cornstarch? I’ve never made meringues before, and I have everything else on hand to make these – even cacao chips to melt down. 🙂

  4. I don’t normally post comments on blogs, but feel I should thank you! I have never gotten meringues right before this, your instructions made it all possible so that for once I don’t have piles of mush. Thank you!!

  5. Thanks for the great meringue tips, Amy. I definitely want to try these. I wonder, though, how humid is too humid? My kitchen can get pretty warm, but I don’t think Hawaii is as humid as some other places I’ve lived in. I guess I’ll just have to give it a shot. Luckily, I have plenty of eggs.

    1. Hmmm, warm is okay, humid is not. As for what level of humidity, I’m not sure. Keeping them in the oven to set usually helps. And eating them all immediately after setting helps too 🙂

  6. Have never made meringue cookies before. Tried your recipe today. Wonder how to store them after they are done setting in the oven for four hours. Do they ship well? Thank you.

  7. these look AWESOME, seriously. You need to move into my house – you always have the best dessert ideas.

  8. I heart these little cookies, Aimee! I shared on G+ and pinned. And I happen to have some egg whites that need using up…

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