Dreamy Dark Chocolate Mint Clouds (Printer-Friendly)
Airy chocolate meringue with mint chips that melt in your mouth—pure heavenly indulgence.
# What You'll Need:
→ Meringue Base
01 - 4 large egg whites, at room temperature
02 - 1 cup granulated sugar
03 - 1/4 tsp cream of tartar
04 - 1/4 tsp fine sea salt
05 - 1/2 tsp pure vanilla extract
06 - 1/2 tsp 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 Advice:
01 -
- They literally dissolve on your tongue like edible clouds
- The mint chocolate combination is surprisingly sophisticated
02 -
- Any grease or egg yolk in your bowl will ruin the meringue, so wipe everything down with vinegar first
- Humidity is your enemy, make these on a dry day or they'll never crisp up properly
03 -
- Weigh your egg whites if you can, 4 large whites should equal about 120 grams
- Let the meringues sit in the turned off oven overnight for extra crispiness