Did someone say mint meringue? This delightful (no pun intended) desert or midnight snack is great for the winter.
But honestly it’s great all year round…
Don’t misunderstand: Preparing baskets overflowing with the bounty of your handmade love is a lovely tradition, and we sincerely appreciate every single item we receive from the kitchens of our friends and family. We truly do. We realize, however, that we just can’t keep up with their creativity, their dedication, and the time they devote to these homemade presents.
This season has seen some of our least successful efforts to date. We have already made, botched, and ultimately discarded both a huge batch of chocolate chip with mint cookies (which, for some reason, ended up with kind of a chalky, dusty finish that wasn’t at all appealing) and an entire sour cream chocolate chip coffee cake that tasted incredible, but that both 1. didn’t really rise, and 2. wouldn’t release from the bundt pan we cooked it in.
I finally ended up with these mint meringue cookies, because it just doesn’t get much simpler than egg whites and sugar. I filled a disposable pastry bag with the stiff meringue, and then, just to make them a little more special, formed the cookies on top and around a single Nestle Toll House DelightFulls Dark Chocolate Morsels with mint filling. That little blast of chocolate and mint flavors the whole cookie, which manages to both melt in your mouth, and be hardy enough to survive shipping for the holidays. Best of all, they’re super simple, and seem like they took a lot more effort than they really did. Maybe we’ll be able to keep up with our friends’ holiday baking, after all.
- 1/4 cup (about 40) NESTLÉ® TOLL HO– — USE® DelightFulls™ Mint Filled Morsels
- Parchment paper
- 2 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/2 cup Bakers (superfine) sugar
- 8 drops green food coloring
- 1 disposable pastry bag and 1/2-inch piping tip or gallon-size food storage bag
- Preheat oven to 225. Line two large baking sheets with parchment.
- Place chocolate morsels about two inches apart on baking sheets. Beat egg whites and cream of tartar in large mixing bowl until stiff peaks form, about two minutes. Gradually add sugar, and keep mixing until egg whites are smooth and glossy. Add food coloring, and beat a few minutes more, until egg whites are very stiff.
- Spoon meringue mixture into bag fitted with star-shaped tip, pressing to the bottom. Holding bag straight up, pipe 1-inch dollops of mixture over chocolate morsels, pulling up to form peaks.
- Bake for 45 to 60 minutes or until cookies are dry. Turn off oven and let stand in oven for at least 4 hours or overnight to completely dry. Store in airtight container for a few days.