Chocolate-Dipped Meringue Mint Chocolate Meringue Stars may be the most perfect little cookie ever! If you love mint chocolate chip ice cream or Andes mints, you will adore these little bites of mint chocolate bliss!
Delicate peppermint flavor, a little mini-chocolate chip surprise inside, and drizzled with dark chocolate - how can something so simple be so YUMMY?
These are bite-sized and so dang good! The perfect little treat for little ones and old ones alike! I'm always amazed at how much our little ones LOVE peppermint flavor - whether its a candy cane, a chocolate peppermint cookie, or chocolate peppermint ice cream!
These are usually the first thing to disappear from a cookie tray - good thing these are so easy to make! Hope that you enjoy these as much as we do!
MERINGUE TIPS & TRICKS:
3 large egg whites
¼ teaspoon cream of tartar
1 pinch of salt
3/4 cup superfine sugar
1 teaspoon Pure Vanilla Extract
6 to 8 drops gel food coloring (optional)
CHOCOLATE DIP: (optional)
1 3-1/2 oz. bar 70% cacao bittersweet chocolate
1 tablespoon vegetable shortening (Crisco)
HOW WE MAKE THESE:
FLAVORS & VARIATIONS:
White Marshmallow: Use pure vanilla extract for flavor.
Chocolate Meringues: Sift 2 teaspoons of unsweetened cocoa powder through a fine-mesh sieve and whisk together with 2 tablespoons of superfine sugar that has been reserved from the recipe amount. After your meringue has reached stiff peaks, slowly fold in the remaining sugar & cocoa mixture with a spatula gently but thoroughly.
Espresso & Dark Chocolate Meringues: Whisk 1 teaspoon of espresso powder into the superfine sugar before adding to the egg whites. After baking, dip bottoms in melted dark chocolate.
Mint Chocolate Meringues: Add ½ teaspoon of Pure Peppermint Extract. Add ½ teaspoon of Pure Peppermint Extract to dark dipping chocolate too!
Chocolate Chip Meringues: After your meringue has reached stiff peaks, slowly fold in 1/3 cup mini-chocolate chips.
Candy Cane Meringues: Add ¼ teaspoon Pure Peppermint Extract, paint stripes in your piping bag with streaks of red gel food coloring. Optional: Dip the baked and cooled meringues in dark chocolate and then immediately dip in crushed peppermint candy canes.
Champagne Meringues: Replace vanilla extract with 2 teaspoons of fresh champagne before adding your superfine sugar. Before baking, sprinkle tops of meringue cookies with gold or silver sparkles or sparkling sugar. These are really cute if you drop one into a glass of champagne just before serving on New Year’s Eve!
Christmas Tree Meringues: Add 6 to 8 drops of green food coloring. Using a star tip, pipe straight up into a tree shape. Sprinkle top and edges of each meringue with colorful non-pareils sprinkles before baking.
MERINGUE TIPS & TRICKS:
YIELD: about 4 dozen cookies
Originally posted December 2017 as Meringue Mint Chocolate Stars;
revised and reposted December 2020.
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