Chocolate Mint Meringue cookies are so easy to make, and so versatile too! Learn how to make the best minty chocolate meringue cookies with this easy recipe.
This cookie recipe was originally published in March 2014. I updated the recipe notes and added new images in April 2026.
Aimee’s Recipe Notes
The first time I made a batch of Meringue Cookies I realized just how easy they are to make.
They look fancy, but are totally doable. Today’s flavor is similar to an Andes chocolate mint, only the shape and texture of a meringue cookie.
These cookies have a melt-in-your-mouth texture. Minty flavor. And they’re dipped in chocolate! What more could you want?
XO,
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!!
– felicia
Meringue Ingredient Notes
Making cloud-like meringues a very specific balance of ingredients. Scroll down to the recipe card below for the measurements.
- Egg whites – Bring them to room temperature before using for best chance of success. Save the egg yolks for a batch of homemade lemon curd!
- Sugar – Bonds to the egg whites to provide structure and sweetness to the meringue.
- White vinegar– The acidity stabilizes the egg whites so they stay light and airy without collapsing.
- Cornstarch – Helps absorb any extra liquid in the meringues so they come out with the perfect shiny tops.
- Peppermint extract and green food gel – For a minty twist to the meringue base.
- Melted chocolate wafers – Using chocolate tempered for melting ensures the chocolate sets up smooth and even on the meringue cookies.
Love that meringue texture? My lemon meringue pie and chocolate meringue pie have a sweet topping you can’t resist!
Meringue Tips and Tricks
- Bake meringues 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.
- 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.
Recipe FAQs
Even a tiny bit of water or egg yolk in the bowl could prevent meringue from forming stiff peaks. Make sure your bowl is completely clean AND dry.
Store the meringues away from humidity at room temperature. They keep well for about 2-3 weeks depending on the humidity of your home.
Sticky meringues usually results from humidity.
Chewiness happens if they didn’t dry long enough (I keep mine in oven overnight). Or if they were exposed to moisture or humidity.
More Cookie Recipes
- A classic like Snickerdoodles are a staple when it comes to choosing a cookie for my kids lunches!
- Make a batch of fall flavored Pumpkin Oatmeal Cookies that are packed full of protein and deliciousness!
- These Lemon, Orange, and Lime Cookies are the zestiest and most refreshing cookie you will try this summer!
- Lover of the sweet and salty? These Maple Bacon Cookies and Peanut Butter Cookies are just for you then!
- I can never resist a meringue cookie. Whether it’s pumpkin spice meringues or these strawberry meringue cookies, I’m the one heading back to the dessert table for seconds (or thirds).
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Chocolate Mint Meringues Recipe
Ingredients
- 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
Instructions
- In a clean, dry mixing bowl, whisk the egg whites for 30 seconds until frothy.
- 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.
- Beat for 4 minutes on high until stiff peaks form.
- Spoon into a large pastry bag with tip, pipe on parchment paper lined baking sheets.
- Bake in a 200 degree oven for 80 minutes. Turn oven off and allow meringues to set 4 hours or overnight.
- Once set, dip into melted chocolate and return to parchment paper to set. ENJOY.
Notes
Nutrition
Easy Cookie Recipes
Chocolate mint meringue are delicious minty chocolate-dipped clouds of cookie bliss. An easy, elegant and satisfying treat!
Help!! this made more meringue than i can fit in my oven… how can i preserve the rest to bake in the morning??
Just seeing this. I haven’t tried to save any. But remember, the meringues don’t expand, so you can pipe them really close together on the parchment paper. You can also put several trays in the oven at once.
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
You said you use gelatin powder. Plain?
I tried to make these 3 times. Each time it completely watered down after adding the sugar. Waste of resources.
If it’s humid at all, it won’t set up 🙁
This happened to me the first time. Next time, add just a half of a tbs at a time of sugar, and let it whip until stiff. Do this until you’re out of sugar, and don’t over beat, but if you do and it gets foamy, just add another egg white and it comes back to life.
Hi! I’m currently following this recipe and I’m having trouble getting the meringue to stiffen. Do you have any tips?
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).
is it 200 degrees celsius or Fahrenheit
Fahrenheit 🙂
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. 🙂
I always use it. I heard it keeps them from “weeping.”
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!!
I’m so glad to hear this!!! Now you can experiment with other flavors!!
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.
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 🙂
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.
these look AWESOME, seriously. You need to move into my house – you always have the best dessert ideas.
these look yummy!
I heart these little cookies, Aimee! I shared on G+ and pinned. And I happen to have some egg whites that need using up…
Thank you so much for sharing!!!