Dreamy Dark Chocolate and Mint Chip Clouds (Printer-friendly)

Airy dark chocolate meringue cookies dotted with cool mint chips, creating heavenly clouds that melt in your mouth with every bite.

# 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 in chips
08 - 2/3 cup mint chocolate chips

# How To Make It:

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 (about 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 with 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 Tips:

01 -
  • They look fancy but come together with just a few pantry staples and some patience
  • The texture is impossibly light and crispy, literally melting on your tongue
  • One batch makes enough to share, or not, no judgment here
02 -
  • Humidity is your enemy with meringues, pick a dry day or your cookies might turn sticky and soft
  • Don't open the oven door during baking or while they're cooling inside, sudden temperature changes can cause collapsing
03 -
  • If you want colored meringues, add a drop of natural food coloring with the extracts
  • White chocolate chips work beautifully too if you prefer a sweeter, creamier variation

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