These cookies bring back all my childhood memories! So delicious and cute too. These mint chocolate meringue cookies take a little time to bake slow and are so worth the wait.
You can pipe these meringue cookies with a star tip and dip the bottoms in melted chocolate,
or place them by spoonfuls and add chocolate chips to them,
for IRRESISTIBLE Mint Chocolate Chip Meringue Cookies!
These have been a favorite of mine for many, many years. When I was young, my Great Aunt Mary used to make them, when I would go to visit they would be “drying” in the oven. I walk in and wonder each and every visit if there were any Mint Chocolate Chip Meringue Cookies.
I’d say hi and run to open the oven and see…
Sure enough most times there were.
That is if she was expecting me. I never knew how long these little buggers took to make…I was a kid!
Sure enough most times there were. That is if she was expecting me. I never knew how long these little buggers took to make…I was a kid!
About a month ago I shared this story with Mac, if you’d like to hear about it and some adventures in my kitchen. I also made Raspberry Rose Meringue Cookies, boy did they get me in the mood to make more meringues. I also made Red Strawberry Meringue Roses. Since this is St. Patrick’s “Week”, it seemed perfect to share these Green little treats with you. Below is the printable recipe.
Printable Meringue Cookie Recipe
I used a 12 point open star tip (#32)
- 4 large egg whites
- 1 cup sugar
- 1 Tablespoon meringue powder
- 4 Tablespoons Creme de Menthe (a peppermint option is to use up to1 teaspoon peppermint extract)
- 1/2 cup mini chocolate chips at the end.
- In a double boiler, combine egg whites, sugar, and meringue powder. Whisk until sugar dissolves and egg whites are hot 3-4 minutes.
- Transfer to mixing bowl, with the whisk attachment, mix on low speed increasing to high until stiff glossy peaks form, this takes about 10 minutes.
- Stir in creme de menthe and chocolate chips, or bake without chips, then once they are baked and cooled, (then melt the chips and dip the bottoms of the cookies into chocolate and place them on a parchment lined baking sheet and place them in the fridge to set up for a few mintues).
- Then piped with a 12 point open star tip (#32)
- Bake on a parchment-lined baking sheet at 175 degrees for 1 ½ hours then turn off the oven and leave them in the oven for another hour or until dry.
If you like this or any other recipe at 
Leslie says
these mint meringues look so yummy
usps tracking says
wow, this cake is delicious, thank you for sharing the way.
Mary says
This one looks very delicious, I love meringue cookies!
Stefanie says
What piping tip did you use in the meringue pictured?
Diane says
It’s a 12 point star tip, #32 (I think) it’s not a small tip, it’s considered a medium tip. It’s also known as a french tip I believe. Sorry I’m not more specific on the number, but it looks like th #32. I just don’t have them in front of me right nw. I think the ateco 839 is similar, may be larger. Any open star tip will work.
Staci says
These look yummy! I’m planning on making these green mint meringue cookies for a bridal shower (along with some pink ones), but how far ahead of time do you think I could make them without them going chewy/stale? I guess the real questions are how long do they last and what’s the best way to store them? Thank you!
Diane says
I’d plan on making them two days ahead of time (myself) you could store them in a container I either use a metal cookie tin as plastic tends to make cookies chewier or store them on the counter… In 2 days these won’t go stale even if you leave them on baking sheets and gently cover them with light dish towels like flour sack type towels (which is my preferred way to store any baked item so the texture does not change as a bakery would store items. Then place them in a container for travel if needed.