Dark Chocolate Mint Clouds (Printable)

Airy chocolate meringue with cool mint chips, melting into heavenly indulgence.

# What You'll Need:

01 - 4 large egg whites, room temperature

02 - 1 cup granulated sugar

03 - 1/4 teaspoon cream of tartar

04 - 1/4 teaspoon fine sea salt

05 - 1/2 teaspoon pure vanilla extract

06 - 1/2 teaspoon pure peppermint extract

07 - 3 oz dark chocolate (70%), finely chopped or chips

08 - 2/3 cup mint chocolate chips

01 - Preheat oven to 250°F. Line two baking sheets with parchment paper.

02 - In a clean, dry mixing bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy.

03 - Gradually add sugar 1 tablespoon at a time while beating on high speed. Continue whipping until stiff, glossy peaks form, about 6–8 minutes.

04 - Beat in salt, vanilla, and peppermint extract until just combined.

05 - Gently fold chopped dark chocolate and mint chips into meringue using spatula.

06 - Drop or pipe mounds of meringue about 2 tablespoons each onto prepared baking sheets, spacing 1 inch apart.

07 - Bake for 60 minutes. Turn off oven and let meringues cool inside undisturbed for 30 minutes to dry out completely.

08 - Remove from oven and cool completely on baking sheets before serving or storing.

01 -

These cookies are impossibly light yet decadent like eating chocolate scented air that somehow leaves you satisfied
The mint chip combination feels nostalgic but the sophisticated dark chocolate keeps it grownup

02 -

Even one drop of yolk or fat in your egg whites will prevent them from whipping properly
Letting them cool in the turned off oven is what creates that perfect crisp exterior

03 -

Wipe your mixing bowl and whiskers with lemon juice or vinegar to remove any trace grease
Test if the sugar is dissolved by rubbing a bit of meringue between your fingers