RECIPE #1: MINT CHOCOLATE CHIP MERINGUE COOKIES
As Seen/Inspired by both Dishin' with Di and Laura in the Kitchen
If you like the combination of Mint and Chocolate chips, than this is a perfect treat for you! This light and crunchy cookie is perfect to fill your sweet tooth and mint chocolate cravings! It is very simple to make and easy to eat! ;)
This recipe is great because you can switch out how ever many ingredients you want to change. For Example: Switch out Peppermint and Chocolate Chips with Almond Extract and Peanut Butter Chips, etc.
The Equipment you will need is:
1x Stand Mixer w/ Whisk attachment or Hand-held mixer
1x-2x Large Baking Sheets that are lined with Parchment paper
1x Spatulas
1x-2x Piping Bag/Ziploc Bags.
Prep Time: 10 Minutes
Cooking time: 1 Hr. 35 Min.
Setting time: 3-4 Hours.
Ingredients:
3 Egg Whites
2/3 Cups of Granulated Sugar
1/2 TSP Cream of Tartar
1/4 TSP Salt
1/4 TSP Pure Peppermint Extract
1/4 TSP Green Food Coloring
1/2 CUPS Mini Chocolate Chips
TIP #1: Make sure that the bowl you are going to whip the egg whites in, is either a glass or a metal bowl. When you clean plastic, it can hold soap and grease inside and that will cause the egg whites not to whip properly. Also, make sure that your bowl is very clean and very dry.
TIP #2: Crack your egg whites into a separate bowl so that you can see if any of the egg shell falls in the bowl. If any piece falls in, just use a finger or a fork to fish it out.
Procedures:
1) Pre-heat your oven to 250 degrees F. Make sure you have your baking sheets lined with Parchment paper.
2) In your metal or glass bowl, place your 3 egg whites and beat on high until it's frothy or bubbly.
3) Add in your cream of tartar and salt and beat/mix on high until you get soft peaks, or more bubbly.
4) Once you've reached soft peaks, gradually add in your sugar while still mixing it on high. Blend it in and mix it until you have very stiff peaks. When you pull the beaters or stand mixer up and the egg white mixer forms little standing peaks or what looks like mountains, that is the stiff peak stage. Should take around 3-4 Minutes
5) Take your spatula and stir from the bottom up and down the sides of the bowl to get any sugar that has collected at the sides and bottom of the bowl. Continue Mixing.
TIP #3: Once you've reached Stiff Peaks, take your finger and swipe some of the mixer and rub it between your fingers. If it feels grainy or you can feel the sugar, you need to mix it more. Turn the mixer back on for 1-2 minutes. You want it to feel like a smooth battle, no grains of sugar left.
6) Add in your Peppermint Extract and blend that in really well.
7) This is completely optional, Add Approx. 1/4 TSP of Green Food Coloring. I just think it adds to the mint flavor as well with visual.
8) Remove the whisk attachment and/or beaters.
9) Add in your half cup of Mini Chocolate Chips. Using you spatula, gentle fold in the Chocolate Chips until well blended.
10) Place the some of the batter in a piping bag with the end cut off.
TIP #4: Ziploc bags work really well with this recipe. If you use a piping bag, DO NOT use a Piping Tip. Unless there is a GIANT Piping tip, I would just use the hole that I just cut for the bag.
11) Pipe your entire meringue batter into little "kisses" shape. You can really do any design you want. Swirl it, or make it long or whatever. This recipe is your own model clay! Form it to whatever you want and your desires!
12) Once you have everything piped onto your trays, place them in the oven pre-heated oven for 1 Hour and 35 Minutes.
13) After the 1 Hour and 35 Minute Mark, Turn off the oven and let the cookies set in the oven for at least 3 hours. Do not even think about opening that door to check on them. They are still there.
14) Let them be for at least 3 hours and ENJOY!!!!!!!!
These sweet treats are perfect to fill any of your Mint Chocolate Cravings!
Happy Baking!
