Mint Chip Meringues

(2 Votes)
EDR Mint Chip Cookies
10 Min

These Mint Chip Meringues will please any palate with their perfect combination of chocolate and mint. Make sure to bake an extra batch for your neighbors so they won't be green with envy!

What You'll Need

  • 2 egg whites (at room temperature)
  • 1/4 teaspoon cream of tartar
  • 2 drops green food color
  • 1/8 teaspoon vanilla extract
  • 1/8 teaspoon mint extract
  • 1/3 cup sugar
  • 1/3 cup mini semisweet chocolate chips

What to Do

  1. Preheat the oven to 325 degrees. Coat baking sheets with cooking spray.
  2. In a large bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually beat in the sugar, food color, vanilla and mint extracts; beat until stiff peaks form.
  3. Fold in the chocolate chips, then drop by tablespoonfuls onto the baking sheets.
  4. Bake for 10 minutes. Turn off the oven but leave the cookies in the oven until cool.


For more healthy recipes for Christmas, check out our collection of Diabetic Christmas Dinner Ideas: 20 Festive & Healthy Holiday Recipes.

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 42
  • Calories from Fat 7.5
  • Total Fat 0.8g 1 %
  • Saturated Fat 0.5g 3 %
  • Trans Fat 0.0g 0 %
  • Protein 0.8g 2 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 0.5mg 0 %
  • Sodium 12mg 0 %
  • Total Carbohydrates 8.0g 3 %
  • Dietary Fiber 0.1g 0 %
  • Sugars 7.7g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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made these twice!! both times they tasted great but looked horrible!! only made green ones the first time...the 2nd time i made a double batch red and green ones....same thing....tasted great looked horrible!! i think the problem was allowing them to cool with oven turned off!! maybe should have turned oven down to 200 for a time!! not sure but definitely won't make them again!!

Did not turn out. The first time tried with truvia sugar. The second time with regular sugar. Soft peaks formed just fine, but I think adding the extracts made it too runny.

We're sorry to hear you had some trouble with this cookie. These can be tricky to make, since meringue is so delicate to work with. We suggest making sure there is no yolk in the egg whites and beating until very stiff.


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