★★★★★

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! Learn how to make the best minty chocolate meringue cookies with this easy recipe.

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).

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

Why These Cookies are Best

You won’t believe how beautiful these Chocolate Mint Meringues look on a platter. The contrast of pale green and dark chocolate looks almost too good to eat.

The flavor is similar to an Andes chocolate mint or a thin mint Girl Scouts cookie, only with the shape and texture of a perfect meringue. You are going to be blown away by these cookies!

  • Perfect melt-in-your-mouth meringues.
  • Refreshing minty flavor.
  • Dipped in melted chocolate!
  • Impressive yet easy to make!
Chocolate Mint Meringues: a no fail recipe for making beautiful, delicious meringue cookies!

Meringue Ingredient Notes

Making cloud-like meringues a very specific balance of ingredients.

  • 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.
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.
  • 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

Why isn’t my meringue getting stiff?

Meringue will not stiffen if it’s come into contact with excess moisture. If your house is humid or a drop of liquid got in the bowl (whether from a stray yolk or water droplet) you will have a hard time getting stiff peaks. That’s why it’s extra important to make sure your mixing bowl is bone dry before making meringue.

Can I make these without an electric mixer?

It is certainly possible to make meringue cookies without an electric mixer. Otherwise what would all those generations of pastry chefs have done before the advent of electricity? That said, it is exhausting to whisk meringues by hand without the aid of a high powered mixer. If you try it by hand, make sure to use a heavy wire whisk and get ready for a real wrist workout!
It is also more difficult to incorporate enough air.
That’s why I strongly recommend using a stand mixer with a beater attachment or hand held electric beaters for chocolate mint meringues, and all my meringue recipes!

How should meringue cookies be stored?

Store the meringues away from humidity at room temperature. They keep well for about 2-3 weeks depending on the humidity of your home.

Should meringues be kept covered?

This depends on where you live and the humidity levels in your home. I find my meringue stay crisp on the outside for longer if I store them uncovered. If you are in a humid environment, storing them in an airtight container may work better to keep out excess moisture.

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!

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

  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.

Notes

  • 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.
  • 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.
  • Nutrition Information:

    Yield:

    60

    Serving Size:

    1

    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

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    Chocolate mint meringue are delicious minty chocolate-dipped clouds of cookie bliss. An easy, elegant and satisfying treat!

    About Aimee

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

    Learn more about Aimee.

    Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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    Posted on March 9, 2019

    Comments & Reviews

    1. These are gorgeous, I am actually scheduled to make meringue cookies tomorrow I promised a friend but she might have to wait until thursday so I can let them cool over night! I really enjoyed your tips!! Thank you 🙂

    2. So I know we aren’t friends becausw of the shamrock shake incident 😉 but can I tell you I would have freaking LOVED to see fancy, gorgeous meringues in my lunch box?!? I WOULD HAVE BEEN THE COOLEST KID EVER. Well, I probably needed more than fancy cookies for that, but you get the idea. 🙂

    3. This look wonderful! When you say “turn the oven off and let set 4 hours or overnight”- do you mean, leave them in the oven to set?

      1. Yep! I leave them in there all night on the baking sheets. Dries them to a nice crunchy shell….

    4. These cookies are adorable! I could see where they would be so easy to just keep popping in your mouth! YUM! Pinned 🙂

    5. These meringues turned out so beautiful Aimee! I am always craving for chocolate and mint and love the color of these rosettes! They look super pretty with the dipped chocolate 🙂

    6. I have to admit I am in the “never baked meringues before” club too! I love how the soft green color is accented with the dark chocolate coating. They look gorgeous and I can see why they didn’t last very long!

    7. I made meringues for the first time this past Christmas… I think I need to give them another try with these flavors! YUM!

      1. Too fun! I would make meringues every day….but then I would have to make lemon curd every day to use the yolks, LOL.

    8. My hubby was walking by as I was looking at this and I said, look at those meringues I think I need to make some! He said oh yeah!! It’s one of his favorite kinds of sweets! These look great Aimee!

    9. You know what? I’ve never made meringues. And that must be remedied. With THIS recipe-they look so perfect, melt-in-your mouth DELICIOUS!

    10. I have never made meringue cookies before but I ADORE chocolate mint and these are totally adorbs..looks like I gotta try! Pinned!

    11. My grandmother always called meringues “kisses” I loved them growing up. These looks so good. brings me back to childhood.

    12. These meringues look absolutely incredible! I am definitely in an Irish kinda mood now!

    13. The light green and dark chocolate are so pretty! I always like how fancy these cookies look, yet they really aren’t too hard to make. Time to head to the store!

    14. These meringues turned out so beautiful Aimee! I love the color and all those fabulous tips! Pinned and added to my roundup 🙂

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