Ingredients
Meringue
- 4 Egg whites (room temperature)
- 1/2 teaspoon Cream of tartar
- 1 cup White sugar
- 1/2 teaspoon Mint extract
- 1-2 drops Green coloring gel
Chocolate Coating
- 1 cup Milk chocolate wafers (Coating Chocolate)
- 1 Tablespoon Colored sugar (optional)
Instructions
- Separate and prepare egg whites: Carefully separate four eggs, ensuring no yolk contaminates the whites. Use an egg separator and three bowls to keep yolks separate, then add all four whites to your mixer fitted with a whisk attachment. Whisk on medium speed (4 on KitchenAid) until frothy. Add cream of tartar and mint extract, then increase speed to medium-high (6) for one more minute to combine thoroughly.
- Incorporate sugar and color: Gradually add sugar one tablespoon at a time into the egg whites while whisking. Increase speed to high (7) and continue whisking for about six minutes until reaching the soft peak stage, where peaks bend over. Add green food coloring (one or two drops), continue whisking on high for an additional 5–7 minutes until stiff peaks form—peaks should stand upright and the meringue should feel smooth and not gritty.
- Pipe and bake cookies: Preheat oven to 225°F (110°C). Use a large piping bag fitted with a large open or closed star tip to pipe meringue onto parchment-lined cookie sheets, spacing about 1 inch apart. Bake trays side by side, slightly overlapping, for 45 minutes. Turn off oven and leave meringues inside for 2 hours without opening the door to dry thoroughly and crisp.
- Coat with chocolate: Once cookies have cooled on a rack, melt chocolate wafers in a microwave-safe bowl in 30-second increments, stirring between, until smooth and glossy. Dip the tops of each meringue cookie into the melted chocolate, then place back on the rack. Optionally sprinkle with colored sugar before chocolate sets. Let chocolate harden to form a crisp coating.
Notes
- Ensure egg whites are at room temperature for best volume and texture.
- Do not get any yolk in the whites; even a small amount prevents proper whipping.
- Use coating chocolate that hardens quickly for a crisp chocolate shell.
- Do not open the oven door during the 2-hour drying period to avoid cracking.
- Colored sugar is optional but adds festive sparkle.
- If meringue feels gritty, whisk longer on high speed to dissolve sugar completely.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Irish
- Diet: Vegetarian
