St. Paddy’S Mint Chocolate Meringues – a delicious recipe with Egg Whites, Cream Of Tartar, Caster Sugar, Vanilla, Chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place the egg whites in the bowl of a stand mixer with the wire whisk attached. Beat on medium speed until foamy, then add the cream of tartar. Increase speed to medium high and and beat until soft peaks appear. While continuing to beat, add the sugar gradually in a stream. Continue beating until stiff peaks form. Add the vanilla extract, mint extract and green food coloring and beat just until combined.
2
Preheat the oven to 200 F.
3
Drop spoonfuls of the egg mixture (2 inches in diameter) onto either a baking sheet lined with parchment paper, or a very lightly greased nonstick baking sheet. Bake for 2 hours then turn the oven off, leaving the baking sheet with the meringues in the oven to cool completely.
4
For the dipping chocolate, place the chocolate squares in the top of a double boiler over boiling water and melt completely.
5
Dip the bottoms of the cooled meringues in the chocolate, shaking off the excess, and place the meringues upside down on some waxed paper to dry completely.
458
kcal
Calories
17
g
Fat
64
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 Large Egg Whites, 1/2 teaspoons Cream Of Tartar, 1 cup Caster Sugar Or Granulated Sugar Ground In A Coffee Grinder, 1 teaspoon Vanilla Extract, and more.
Yes, St. Paddy’S Mint Chocolate Meringues falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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