Dark Chocolate Mint Clouds (Print Version)

Crispy yet pillowy chocolate meringue dotted with mint chips for a heavenly dessert experience.

# What You'll Need:

→ Meringue Base

01 - 4 large egg whites, room temperature
02 - 1 cup granulated sugar
03 - 1/4 tsp cream of tartar
04 - 1/4 tsp fine sea salt
05 - 1/2 tsp pure vanilla extract
06 - 1/2 tsp pure peppermint extract

→ Chocolate & Chips

07 - 3 oz dark chocolate (70%), finely chopped or chips
08 - 2/3 cup mint chocolate chips

# How to Make It:

01 - Preheat oven to 250°F. Line two baking sheets with parchment paper.
02 - In a clean, dry mixing bowl, beat egg whites and cream of tartar with electric mixer on medium speed until foamy.
03 - Gradually add sugar, 1 tablespoon at a time, while beating on high speed. Continue until stiff, glossy peaks form (6–8 minutes).
04 - Beat in salt, vanilla, and peppermint extract until just combined.
05 - Gently fold chopped dark chocolate and mint chips using a spatula.
06 - Using two spoons or piping bag, drop or pipe 2-tablespoon mounds onto prepared baking sheets, spacing 1 inch apart.
07 - Bake for 60 minutes, then turn off oven and let meringues cool inside undisturbed for 30 minutes to dry out.
08 - Remove from oven and let cool completely on baking sheets before serving or storing.

# Expert Advice:

01 -
  • They're impossibly light but deliver serious chocolate satisfaction without any flour or butter
  • The mint-chocolate combo feels like an elevated version of your favorite childhood ice cream
02 -
  • Any trace of grease or egg yolk in your mixing bowl will prevent the whites from whipping properly—wipe everything down with vinegar first
  • Humidity is meringue's enemy, so pick a dry day or you'll end up with sticky instead of crisp cookies
03 -
  • Weigh your egg whites if possible—4 large whites should equal about 120 grams for the most consistent results
  • The meringue is ready when you can turn the bowl upside down and nothing moves

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