Crispy on the outside and light and chewy on the inside, these delicious, delicate, gorgeous, decadent little jewels will wow the crowd.

Units Scale

4 large egg whites, at room temperature

1/2 teaspoon cream of tartar

1 cup superfine caster sugar (or regular sugar ground fine)

1 teaspoon vanilla extract

1/2 teaspoon mint extract

A few drops of green food coloring

2 squares semisweet chocolate (approximately 2 ounces / 56 grams)

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Step 1: Prepare the Oven and Equipment

Preheat oven to 200°F (93°C).
Line a baking sheet with parchment paper or very lightly grease a nonstick baking sheet.

Step 2: Beat the Egg Whites

Place egg whites into the bowl of a stand mixer fitted with the whisk attachment.
Beat on medium speed until foamy.
Add cream of tartar and increase speed to medium-high until soft peaks form.

Step 3: Add Sugar and Flavoring

Gradually add sugar in a slow, steady stream while beating continuously.
Continue beating until stiff peaks form, glossy and firm.
Gently fold in vanilla extract, mint extract, and a few drops of green food coloring until evenly colored.

Step 4: Form Meringues

Drop rounded spoonfuls of meringue mixture (about 2 inches in diameter) onto the prepared baking sheet.

Step 5: Bake the Meringues

Bake for 1 hour and 15 minutes.
Turn the oven off, leaving the meringues inside to cool completely. This ensures they dry and crisp properly.

Step 6: Dip in Chocolate

Melt semisweet chocolate squares in a double boiler over gently simmering water, stirring until smooth.
Dip the bottoms of cooled meringues into melted chocolate, gently shaking off excess chocolate.
Place dipped meringues upside down on waxed paper until chocolate is set completely.

Ensure egg whites are at room temperature for maximum volume.

Sugar should be added slowly to achieve stable peaks.

Humidity can affect meringue consistency; choose a dry day for best results.