These meringues are crispy on the outside and light and fluffy on the inside. Great for St Patrick’s Day or even for Christmas. Share them with your coworkers or family and friends. They are not difficult to make as Prep time is approximately 10 minutes and makes 16 meringues .
You need caster sugar to make this recipe. If you don’t have it you can grind granulated sugar in a coffee or spice grinder until it’s fine. You’ll also need a stand mixer.
Ingredients:
4 large egg whites
1 cup caster sugar
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon mint extract
Green food coloring
3 oz semisweet dark chocolate
Directions:
Preheat the oven to 200F
In the stand mixer bowl with the wire whisk attached add the egg whites and beat on medium speed until foamy. Then add the cream of tartar as it will stabilize the egg whites so they will firm up and retain their shape. Increase the speed to medium high and beat until soft peaks appear. While beating add the sugar until stiff peaks form. Add the vanilla extract, mint extract and green food coloring and beat to combine.
Line a baking sheet with parchment paper or lightly grease. Drop a 2” diameter spoonfuls of the egg white mixture on the baking sheet evenly spaced out and cook for 2 hours or until they are no longer sticky. Turn the oven off and leave the meringues in the oven to cool completely.
Place the chocolate in a double boiler and melt completely. Dip the bottom of the cooled meringues in the chocolate, shake off any excess and place upside down on some wax paper to dry. Store meringues in an airtight container and keep in a dark cool place as they will keep up to two weeks. Yum Yum!
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