Mint Choc Chip Meringues
Personally, it’s one of my favourite ice cream flavour - pale-green, cool mint ice cream littered with dark chocolate. I’ve played around with this ice cream flavour for a few years. I went through a phase of making ice cream back in 2014 you see, during which I made a ‘Minted Oreo’ flavour, the dark chocolate hit provided by crushed Oreos, a bit like a minty cookies & cream. Very, very good.
Then I made these mint choc chip meringues, and I was aghast at how well they were received. Much like mint choc chip, they’ve been so popular that they’re now an illustrious treat in my baking repertoire. My fiancé thinks they’re the best thing to come out of the kitchen, but I’ll let you be the judge of that!
MINT CHOC CHIP MERINGUES
3 large Eggs (just the whites)
150g Caster Sugar
1/2 teaspoon Vanilla Extract
1/2 teaspoon Peppermint Extract
1 teaspoon vinegar (white wine vinegar/apple cider vinegar/clear vinegar)
Few drops Green Gel Food Colouring
100g Dark Chocolate (50-70% cocoa)
Begin by preheating the oven to 140C.
Making meringues is easy stuff. Place the whites of 3 large eggs (save the yolks and make my Chocolate Créme Brûlée) into a large mixing bowl and whisk with an electric whisk until foamy, this should take 3-4 minutes.
When the egg whites are foamy like clouds, add a teaspoon of vinegar, 1/2 teaspoon of vanilla and 1/2 teaspoon of peppermint extract. Whisk them in briefly until just incorporated into the whites.
Take your 150g of caster sugar and whisk it into the whites, adding it in a spoonful at a time. Adding the sugar in all at once will squash the egg whites and make them collapse. Take your time adding it in, whisking between each addition, until the meringue becomes glossy-looking and stiff when you remove the whisk.
Once your meringue is stiff, add a few drops of green gel food colouring and whisk until evenly coloured. You want the colour to be a pale green, but do colour it a bit heavier that you want as the colour will fade slightly when baking.
Chop 100g of dark chocolate into chunks and tip into the meringue. Stir with a spatula until fairly well-incorporated.
Take a sheet of baking paper and rest onto a baking tray. You can glue it in place and stop it sliding around by dotting some of the meringue mixture in the centre of the tray and sticking the baking paper to it. Using a large spoon, scoop out 8 large fluffy mounds of meringue onto the baking tray, an inch apart at least. Place them into the oven and bake for 1 hour on 140C. When finished, turn off the oven, leave the meringues in there and leave the oven door ajar so they can cool down slowly for another hour.
Once cool, tuck in! They’re best when they’re slightly warm from the oven and the chocolate chunks are still molten. Otherwise, they will comfortably last 2 days in a sealed container.