Mint Chocolate Meringue Cookies  

Makes about 60 cookies


Prep time: 15 minutes or less Total time: 45 minutes or less




  • 3 egg whites

  • ⅛ teaspoon cream of tartar

  •  cup granulated sugar
  • ¼ cup unsweetened cocoa powder, sifted
  • ¼ teaspoon mint extract
  •  cup mini chocolate chips or finely chopped bittersweet chocolate




  • Preheat the oven to 300 degrees. Line two baking sheets with parchment paper, securing the edges with tape.
  • With an electric mixer, beat the egg whites and cream of tartar until soft peaks form. Gradually add sugar, 1 tablespoon at a time. Add cocoa powder and beat until the mixture becomes glossy. Add mint extract. Gently fold in chips.
  • Place mixture in a pastry bag fitted with a ½- or ¾-inch tip. Pipe 1-inch rounds onto the parchment, leaving 1 to 2 inches between cookies. With damp fingertips, press down any peaks. If a pastry bag isn’t available, spoon mixture into a zip-top bag and snip a ½-inch hole in the bottom corner of the bag. Batter can also be dropped with a tablespoon onto the parchment.
  • Bake for 25 to 30 minutes, rotating pans halfway through baking. Place baking sheets on a cooling rack for 10 minutes before peeling cookies off the parchment.