Dark Chocolate and Mint Clouds (Printable Version)

Airy chocolate meringue cookies dotted with cool mint chips—a heavenly treat that melts in your mouth.

# What You'll Need:

→ Meringue Base

01 - 4 large egg whites, at 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

→ Chocolate & Chips

07 - 3 oz dark chocolate (70%), finely chopped or chips
08 - 2/3 cup mint chocolate chips

# Directions:

01 - Preheat the oven to 250°F. Line two baking sheets with parchment paper.
02 - In a clean, dry mixing bowl, beat the egg whites and cream of tartar using an electric mixer on medium speed until foamy.
03 - Gradually add the sugar, 1 tablespoon at a time, while beating on high speed. Continue beating until stiff, glossy peaks form, approximately 6–8 minutes.
04 - Beat in the salt, vanilla, and peppermint extract until just combined.
05 - Gently fold in the chopped dark chocolate and mint chips using a spatula.
06 - Using two spoons or a piping bag, drop or pipe mounds of meringue (about 2 tablespoons each) onto the prepared baking sheets, spacing them about 1 inch apart.
07 - Bake for 60 minutes, then turn off the oven and let the meringues cool inside, undisturbed, for another 30 minutes to dry out.
08 - Remove from the oven and let cool completely on the baking sheets before serving or storing.

# Expert Advice:

01 -
  • They're impossibly light but satisfy that fierce chocolate craving that hits at 9pm
  • The mint-chocolate combo tastes like a Thin Mint cookie grew up and got sophisticated
  • They stay fresh for days, assuming you can stop yourself from eating them all in one sitting
02 -
  • Even a tiny drop of yolk or grease in your bowl will prevent the whites from whipping—start with absolutely spotless equipment
  • Humidity is your enemy here—save this recipe for dry days or your meringues will never crisp up properly
03 -
  • Weigh your egg whites if possible—4 large whites should equal about 120 grams, and precision matters in meringue work
  • Use a metal or glass bowl rather than plastic, which can retain invisible oils that prevent proper whipping

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