– egg whites, room temp
– cream of tartar
– salt
– superfine (castor) sugar
– vanilla extract
– teal, yellow, and black gel paste
– mini semi-sweet chocolate chips
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Use a clean, oil-free, stainless steel bowl with a wire whisk attachment to break up the egg whites by mixing them on medium-low for 1 minute.
After pre-heating the oven to 200˚F
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Add the cream of tartar
and salt. Mix on medium
for about 2 minutes, until
soft peaks form.
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Turn the mixer to medium-high and add the superfine sugar, one heaping teaspoon at a time. Scrape the side down so that all of the sugar is included in the meringue.
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Beat the meringue until stiff peaks form, the meringue is glossy and
the sugar is dissolved.
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Add the vanilla extract and teal gel paste food coloring. Beat until combined.
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Next, stir in the mini chocolate chips.
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Scoop mounds of meringue onto parchment-lined baking sheets using a medium-sized cookie
dough scoop, a piping bag, or a couple of spoons.
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Shape the mounds with a toothpick. Use a wet fingertip to flatten peaks if desired.
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Thin a small dab of black gel paste with a little vanilla extract or water. Dip a small, clean brush in the mixture and use your gloved fingertip to spray the mixture over the meringue eggs.
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Bake at 200˚F for 1 ½
hours. Cookies should
be dry to the touch
and easy to remove
from the parchment.
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Turn off the oven and leave the meringue cookies in
the oven with the door
shut for several hours
until completely cool.