Imagine a dessert so light it practically floats off your plate, so delicate it dissolves on your tongue, and so irresistibly delicious that you'll be craving more after the first bite. These Chocolate Mint Meringue Kisses are not just a dessert—they're a magical culinary experience that combines the cool freshness of mint with the rich decadence of chocolate. Perfect for elegant parties, romantic evenings, or when you simply want to treat yourself to something extraordinary, these kisses are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 1 hrs
Total Time: 1 hrs 20 mins
Cuisine: American
Serves: 24 kisses
Ingredients
- 2 large egg whites
- 1/2 teaspoon cream of tartar
- 1 cup sugar
- 1/2 teaspoon peppermint extract
- 2 tablespoons cocoa powder
- 1/4 cup chocolate chips, melted (for drizzling)
Instructions
- Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper to prevent the meringue kisses from sticking.
- In a clean, dry mixing bowl, add the 2 large egg whites. Make sure there is no yolk in the bowl, as even a small amount of fat can prevent the egg whites from whipping up properly.
- Using an electric mixer, beat the egg whites on medium speed until they become frothy.
- Add 1/2 teaspoon of cream of tartar to the egg whites. This will help stabilize them and create a better meringue. Continue beating on medium-high speed until soft peaks form.
- Gradually add 1 cup of sugar, one tablespoon at a time, while continuing to beat the egg whites. This will help the sugar dissolve and create a glossy meringue. Beat until stiff peaks form and the mixture is shiny.
- Once the meringue reaches stiff peaks, gently fold in 1/2 teaspoon of peppermint extract and 2 tablespoons of cocoa powder. Be careful not to deflate the meringue; use a spatula and fold gently until just combined.
- Transfer the meringue mixture into a piping bag fitted with a star tip or a large round tip. If you don’t have a piping bag, you can use a resealable plastic bag with a corner snipped off.
- Pipe small mounds of meringue onto the prepared baking sheet, spacing them about 1 inch apart. Each mound should be about 1 to
- 5 inches in diameter.
- Place the baking sheet in the preheated oven and bake for 1 hour. The meringues should be dry to the touch and easily lift off the parchment paper.
- Once baked, turn off the oven and leave the meringue kisses inside to cool completely. This will help them dry out further and prevent cracking.
- While the meringues are cooling, melt the 1/4 cup of chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
- Once the meringues are completely cool, drizzle the melted chocolate over the top of each meringue using a fork or a piping bag for more control.
- Allow the chocolate to set before serving. Store any leftover meringue kisses in an airtight container at room temperature for up to a week.
Tips
- Ensure absolute cleanliness: Any trace of fat or oil can prevent your egg whites from whipping properly. Use a clean, dry bowl and make sure your utensils are grease-free.
- Room temperature matters: Let your egg whites sit at room temperature for about 30 minutes before beating. This helps them reach maximum volume.
- Patience is key when adding sugar: Add sugar gradually and beat continuously to create a glossy, stable meringue.
- Low and slow baking: The low oven temperature ensures your meringues dry out without browning, creating that perfect crisp exterior.
- Watch your piping technique: Use steady, consistent pressure when piping to create uniform meringue kisses.
- Humidity is the enemy: Choose a dry day for making meringues, as moisture can make them sticky and soft.
- Cooling is crucial: Allow meringues to cool completely in the oven to prevent cracking and ensure the perfect texture.
Nutrition Facts
Calories: 50kcal
Carbohydrates: 12g
Protein: 1g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
