Green Mint Meringue Cookies

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I have not had these meringue cookies in over 15 years. My best friend from high school, Melanie, gave me the recipe. Her family would hand them out for Christmas. I remember making oodles of them at her house one year. We learned by sad experience that the recipe can’t be doubled. I am not a real fan of meringue, divinity, or any other egg white dessert, but I do like these cookies. (I’m sure the chocolate and mint have something to do with that.)

The outside is crunchy and melts in your mouth.  The inside is full of chocolatey goodness.

mint cookie-recipe

Green Mint Meringue Cookies

3 egg whites at room temperature
1 pinch salt
1 pinch cream of tartar
1 cup sugar
1/4-1/2 tsp mint extract (I like 1/2 tsp)
A couple drops of green food coloring
1 cup chocolate chips

Beat the egg whites, salt, and cream of tartar in a glass or metal bowl till dry. Gradually beat in the sugar. Beat till stiff peaks form. Fold in food coloring and chocolate chips. Drop by tablespoonfuls onto parchment lined cookie sheets. Bake at 275° for about 30 minutes.
-Makes 12 cookies

-Don’t use a plastic bowl for beating egg whites. Make sure the bowl, beaters, and utensils are all free of any traces of butter, oil, etc.
-An alternate method for baking these cookies is to preheat the oven to 275°, put the cookies in the oven and turn the oven OFF. Leave them overnight and they will be perfectly done in the morning. This method actually produces a lighter more crunchy cookie.
-Each cookie only has 4 grams of fat.


  1. instead of using the mint extract and chocolate chips I replaced them with Andes Mints and they turned out delicious

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