Tuesday, June 23, 2009
The secret to perfect mint chocolate chip meringues is that you need to chop the chocolate into the itty-bittiest pieces that you possibly can. If you use the tiny chips, then the airy, sugary meringue melts in your mouth and you get stuck with a mouthful of chocolate chips. If you grind the hell out of some milk chocolate chips, the chocolate and the mint meringue melt together and the whole thing tastes like a big bowl of mint chocolate chip ice cream.
Becca's Mint Chocolate Meringues:
4 egg whites
1 cup sugar
green food color
cream of tarter
1/2 a bag milk chocolate chips
Preheat oven to 225ish. Beat egg whites, and add a dash of cream of tarter while mixing. Once they get foamy, slowly add in the sugar- hourglass style. Once the sugar is in, beat it till it gets all creamy and shiny. Now, and this is important- add the food color (four or five drops) at the same time as the mint (Careful! just a drop, you can always add more. Too much and the whole thing tastes like Scope.) Beat till food color is evenly distributed. In a food processor, puree the chocolate chips into dust. Add chocolate dust to meringue. Scoop by spoon onto a foil lined cookie sheet (Piping this meringue will 1.) waste meringue and 2.) deflate the meringue). Bake in the oven 90 minutes, turn off oven and leave meringues in to cool overnight.