Ingredients
- 1/2 cup egg whites (from about 4 eggs)
- 2/3 cup sugar
- 1/2 teaspoon mint extract or mint flavoring (not mint oil)
- 2 ounces unsweetened chocolate, finely chopped or grated
- 2 ounces semisweet chocolate
- Additional equipment: A pastry bag fitted with a large plain or star tip, 2 cookie sheets, well greased, or lined with parchment paper, or lined with nonstick baking mats, or 2 nonstick cookies sheets.
Directions
Heat oven to 325 degrees F.
Heat the egg whites and sugar in the top of a double boiler set over barely simmering water until warm to the touch (this will help you get more air into the whites when you whip them). Transfer to a mixer fitted with a whisk attachment and whip until soft peaks form. Add the mint extract and continue whipping just until stiff and glossy. Fold in the chopped unsweetened chocolate.
Scrape the mixture into a pastry bag. Pipe bite-size kisses onto the cookie sheets and bake until the meringues are the color of milky coffee, 25 to 30 minutes. To test, remove one meringue from the oven, let cool one minute, then taste. It should be dry and crisp all the way through. Let cool on the pans.
Melt the semisweet chocolate. Dipping the tines of a fork into the chocolate, drizzle the meringues with melted chocolate. Let sit until chocolate is set, 30 minutes to an hour (or let set in the refrigerator for 15 minutes).
Store in an airtight container for up to 3 days.
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By staycurious
on December 14, 2010
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These cookies are good, and melt in your mouth. However, there's a trick to them that my g-ma taught me. Use chilled beaters (in fridge 15 minutes, and a GLASS bowl...NOT metal. It affects the egg whites achieving good peeks. Beat and beat the whites until they have soft peeks like whipped cream. Then...add sugar slowly. As you add it, they will become stiffer and hold their form. Use a bakers bag, or a plastic baggy with the corner cut off, and pipe them onto the cookie sheet. Put unpiped mixture in fridge while waiting for the others to bake. Must bake them all immediately, mixture does not store for long. Silpats work great.
By amand2010_8025673
york, PA
on July 20, 2007
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I tried this recipe I couldn't get the egg whites to whip up, I first tried the double boiler method, and then I tried the sugar and beat method and I couldn't get it to work, this was the first time I tried to make meringue, so maybe next time will be better.
By skigrlrnnr_1553793
Girard, OH
on November 27, 2004
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There is no picture for this recipe, so I don't know if I'm making cookies, or a cake, or a pie or whatever. The first things I look at when I decide what to make are the pictures, level of difficulty, and the time that is needed to make it. I would really appreciate if you added a picture to this recipe. Thank you,
Anonymous
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