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Meringue Mint Cookies

March 8, 2019 in cookies - 3 Comments - 2 min read


As I write this, it is snowing outside.  For the Pacific Northwest, this is weird March weather.  It’s not sticking, but it is pretty watching it come down.  Winter weather always has me craving to bake more in the kitchen (homemade bread anyone?) and to try new things.


This recipe comes from my aunt and the first time I made it I was in college.  Which was 17 years ago.  Eeks! That makes me feel old.  When I made it then, they didn’t turn out.  They tasted quite gritty and not melt-in-your-mouth delicious.  Which, after researching about meringue cookies, I found out was due to the fact that I didn’t mix the sugar long enough.


This time, they did turn out.  If you don’t have mint chips, you can always use chocolate chips.  What I love about this recipe is that you make it the day before and leave the cookies to dry out in the oven overnight.  Just make sure in the morning you remember to take them out of the oven. :)  Happy baking! xoxo


Meringue Mint Cookies

print recipe 

Prep Time: 10 minutes

Total Time: overnight

Serves: 48 cookies

2 egg whites, room temperature

¾ c sugar

⅛ t salt

12 oz mint chips


Preheat oven to 350 degrees.  Line two cookie sheets with parchment paper.  Set aside.

In a clean metal bowl, add the eggs.  Using a whisk attachment on an electric mixer, beat the egg whites until stiff.  This takes about 3-4 minutes. One way to check is to hold the whisk up and if the egg whites hold their form, not dribbling back into the bowl, then it is whipped enough.

Add the sugar and salt, and mix for 3 minutes.  (You want to make sure the sugar is dissolved in the egg whites.)  Gently fold in the chocolate chips. Using a small cookie scoop or a tablespoon measuring spoon, scoop onto the two cookie sheets.  The cookies will spread slightly.

Place the cookie sheets in the oven, then turn off the oven.  Leave the cookies in overnight to dry out completely. (Don’t peek on them and open the oven!)  Cookies stay fresh, in an airtight container, for up to 4 days.

TIPS: Using a clean bowl ensures that the egg whites whip correctly.  You can always take a paper towel dipped in lemon juice and wipe the inside of the bowl to make sure it is clean.

Make sure to mix the sugar and egg whites for the full 3 minutes.  If you don’t, when they dry out, the cookies will become gritty, as the sugar isn’t fully dissolved in the egg whites.

The meringue will appear somewhat flat when you place them on the cookie sheets.  They puff up a bit more in the oven, so don’t stress.


Thanks for stopping by! I love baking and hope these recipes inspire you to create something wonderful in your kitchen. xoxo

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  • 10 Easy Christmas Desserts December 22, 2019 at 5:18 am

    […] Meringue Mint Cookies […]

  • Aunt Kathy March 8, 2019 at 11:18 pm

    Enjoyed your notes on these, and glad they finally turned out! I always wondered if I had given you the wrong directions or ingredients. LOL!

    • holly March 10, 2019 at 4:44 am

      I just don’t think I was patient when I first tried them! These cookies I brought to the Super Bowl party and they were snatched up in a red-hot minute. Thanks again for the recipe. :)

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