get the recipe

INGREDIENTS

– egg whites, room temp – cream of tartar – salt – superfine (castor) sugar – vanilla extract – teal, yellow, and black gel paste – mini semi-sweet chocolate chips

get the recipe

get the recipe

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

get the recipe

Add the cream of tartar and salt. Mix on medium for about 2 minutes, until soft peaks form.

get the recipe

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.

get the recipe

Beat the meringue until stiff peaks form, the meringue is glossy and the sugar is dissolved.

get the recipe

Add the vanilla extract and teal gel paste food coloring. Beat until combined.

get the recipe

Next, stir in the mini chocolate chips.

get the recipe

Scoop mounds of meringue onto parchment-lined baking sheets using a medium-sized cookie dough scoop, a piping bag, or a couple of spoons.

get the recipe

Shape the mounds with a toothpick. Use a wet fingertip to flatten peaks if desired.

get the recipe

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.

get the recipe

Bake at 200˚F for 1 ½ hours. Cookies should be dry to the touch and easy to remove from the parchment.

get the recipe

Turn off the oven and leave the meringue cookies in the oven with the door shut for several hours until completely cool.