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Easy light and airy cookies made with only 5 ingredients! If you like the combination of mint chocolate chip, then you’ll love these little merengue clouds.
Dark Chocolate and Mint Chip Clouds
Dark Chocolate and Mint Chip CloudsThese are similar to my festive Peppermint Meringues, Black and White Chocolate Chip Clouds, Sprinkle Dipped Meringues and Gluten Free S’more tartlets with Meringue Topping.
We’ve been making chocolate chip clouds for quite a long time in my house, my oldest daughter who is quite the baker, always makes them, not because they are light (she’s too young to care about calories) but because they are so good. And, since her BFF has Celiac, these are the perfect gluten-free cookies to share.
They are light and airy and melt in your mouth. I think they even get better with time, and they last quite a while if stored in an airtight container.
When I saw these Dark Chocolate and Mint Morsels in Target, I knew I had to make these! They are the perfect addition to your Holiday Cookie Swaps.
Dark Chocolate and Mint Chip Clouds
Easy light and airy cookies made with only 5 ingredients! If you like the combination of mint chocolate chip, then you'll love these little meringue clouds.
Yield: 15 servings
Serving Size: 2 cookies
Ingredients
- 3 large egg whites, room temperature
- 1/8 tsp cream of tartar
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup dark chocolate and mint morsels, Nestle
Instructions
- Heat oven to 300°F. Cover cookie sheet with nonstick silicone pad or parchment paper.
- Using a mixer, beat the egg whites and cream of tartar together in large bowl at high speed until soft peaks form. Gradually add sugar a little at a time, then vanilla, beating well after each addition until you get stiff peaks, the sugar is dissolved and the mixture is glossy.
- Fold in mint chocolate chips. Drop mixture by tablespoons onto cookie sheet.
- Bake 35 to 45 minutes or just until dry. Cool slightly; remove from cookie sheet.
- Cool completely on wire rack. Store covered, at room temperature. Makes about 30 cookies.
Last Step:
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Helpful Tip: Always be sure your eggs are room temperature, and you use metal beaters and bowls for perfect meringues every time.
Nutrition
Serving: 2 cookies, Calories: 130.5 kcal, Carbohydrates: 23 g, Protein: 1 g, Fat: 5 g, Saturated Fat: 3.5 g, Sodium: 11 mg, Sugar: 22 g
Can I use chocolate chips and mint extract (how much?) in place of the mint chocolate chips? I cannot have dairy. If so, how much extract?
sure, not sure how much though without testing
Love these! I used Lilly’s chips. So good
Hello, have you ever tried this recipe with erythritol or stevia, if so how would that impact the quantity of sugar used in the recipe?
Do they freeze well?
Perfect!! I just got asked to make a Christmas dinner dessert yesterday and I think I have found my choice!!
i think i love you
Well, that was my second attempt at these cookies. Nothing works for me for some reason, the consistency, no matter how much I follow the recipe and use the exact ingredients, no matter what, just doesn't stay stiff enough. I just mixed it for the longest time (after waiting 40 minutes for the egg whites to get to room temperature, of course), and finally, it was perfect. Then, I folded in the chocolate chips and it started to fizz, and everything was ruined. I really wanted to make these, but I don't think my nerves can take this much frustration, so I'm going to have to pass on the meringue cookies 🙁
When I make chiffon cakes I begin by beating the egg whites until they are frothy, then I sprinkle the cream of tartar over the top (stopping the beating process while I do this). Turn the beaters back on and beat the egg whites till soft peaks form(I would do stiff peaks for a chiffon cake). Add the sugar and beat until glossy. I would be careful about under beating, better if they be a bit stiffer. Also, FOLD in the choc chip pieces, don’t beat them in. I know my response is a few years too late but…..
Possibly increase the cream of tartar to 1/4 teaspoon too.
My cookies never turn out okay 🙁 I just made these….it was liquidy, not fluffy as shown in the picture, so it spread all over the cookie sheet. Then it was stuck to the parchment paper after cooking. Any help is greatly appreciated
i made these with my mom before except we dont use chips , and add a bit of lemon juice and food coloring we call them bijou (kisses in cape verdian creole) but i definitely want to try these out 🙂
I just made these tonight but couldn't find mint chips (was told they are seasonal) so I just used semi-sweet. They were absolutely fantastic! So easy. So light. Gluten-free. PERFECT! Will make again and again.
You can make your own mint flavored chocolate chips by putting a bag of semi-sweet chips and a 1/2 tsp on mint extract in a sealed container or ziploc overnight.
Thank you for that hint. Going to use it!
Do any of you find that humidity makes a difference? I loved meringues as a kid. My great aunt who lived in Baltimore always made them at Christmas. Now my mom makes them for me, but they just aren't quite right. We live in south Mississippi which is ALWAYS humid.
These were the best Christmas dessert/gift I have ever made. Everyone loved them and I kept making more and more. Those mint/dark chocolate chips were the best find this Christmas. I also made very delicious chocolate chip cookies with them.
I made these tonight with chocolate and butterscotch chips. They are cooling now, and I'm a bit embarrassed to admit, that I ate four while they were still warm!! They are delicious, thanks again Gina 😀
I have these in the oven now… a Christmas gift for my diabetic father in law! I hope he loves them, they sure smell good! 🙂 thanks for the recipe Gina.
I made these this evening, and we loved them. I have not made meringues before, and have a couple of questions. When I took them out, they were a little sticky to the touch, should I have left them in longer? they were in for 45 minutes. Good crunch on some of them. Also, they turned a cream color, is this from the type of sugar I used (raw rather than refined), or from the basic cooking process and browning. Many thanks.
also, they have been cooling on a wire rack, and I have noticed that they have taken on a soft consistency to the touch, and when you bite into them, but the bottoms are still crunchy. Any advice would be greatly appreciated – thanks
These are amazing, Gina! (Not that I expected anything less :)) Mine were a bit more beige than yours after 35 minutes so think I will try 30 next time.