By Contributor Carly Petrone
My Grandmother, Jean (Mimi) Petrone, used to make the most amazing mint meringues. They were perfectly crunchy on the outside, mildly minty, filled with chocolate chips, and super soft and chewy on the inside. With each bite, you found your other hand taking another one from the pile. These heavenly cookies became a staple at every soccer pasta feed and family gathering. My best friend even requested them for her wedding day! They're super simple to make and only take about a 1/2 hour to make. I promise, once you make these once you'll want to make them every chance you get!
Mimi’s Mint Meringues
3 egg whites,
1/8 teaspoon cream of tartar
1/8 teaspoon salt
1 cup granulated sugar
1 teaspoon peppermint extract (not mint extract)
12 oz bag of chocolate chips
Mixer (hand held preferred)
Beat egg whites, cream of tartar, and salt together until pretty strong peaks form. Slowly add granulated sugar, beating after each addition. Remove from mixer and fold in peppermint extract (not mint extract), and bag of chocolate chips. Drop by teaspoon onto parchment lined cookie sheets and bake in a 300 degree oven for 25 minutes. Remove and cool on rack.
*These need to be eaten that day or put into freezer.
**These are also good with orange extract instead of mint!
For more tips, watch the MyRecipes video, How To Make Meringue Cookies.