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The December 2007 Recipe of the Month Holiday Chocolate Mint Cookies Here's a fun meringue cookie recipe, using mint extract, not mint chocolate, for the holiday flavor. We thank Monica Bethson for the recipe, a variation on an old favorite. Best of all, they are so easy to make during busy holidays and everybody loves them!
Ingredients 2 egg whites (reserve yolks for another use) pinch salt 3/4 cup sugar 3/4 cup good quality semisweet chocolate chips or finely chopped dark chocolate 1/2 teaspoon mint or peppermint extract Directions You will need parchment paper for this recipe, so the cookies will peel off the paper without sticking or marring their shape. Preheat oven to 300 degrees Fahrenheit. Line two cookie sheets or jelly roll pans with parchment paper. In a clean bowl, beat the egg whites until just frothy, then add the pinch of salt, and beat a moment longer, and add the mint extract. Continue to beat at high speed until firm peaks (not dry) form. Carefully fold in the chocolate chips or chopped chocolate. Drop by rounded teaspoonsful (no smaller) onto the parchment paper. Bake at 300 Fahrenheit for 25 minutes, or until golden but not darker. The point is to firm up the cookies but not burn the sugar. Remove from oven, and cool completely before removing from the parchment paper. These are such a treat for the holidays. You may add a touch of green or red food coloring, if you like, to indicate the mint flavor, but they are so pretty just plain. Plus, these meringues are not too dry, so you may want to eat them as fast as you can serve them!!! Makes about 2 dozen cookies. Enjoy!