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Chocolate Mint Meringues

  • PRINT

SKILL LEVEL : expertPREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories50
Calories from Fat25
Total Fat2 g4% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium5 mg0% DV
Total Carbohydrates7 g2% DV
Dietary Fiber1.0 g4% DV
Sugars7 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  Amount Per Serving % DV *
Calories50
Calories from Fat25
Total Fat2 g4% DV
Saturated Fat1 g8% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium5 mg0% DV
Total Carbohydrates7 g2% DV
Dietary Fiber1.0 g4% DV
Sugars7 g
Protein1 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron2% DV
  • 3 egg whites
  • 3/4 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1/4 cup HERSHEY'S Cocoa
  • CHOCOLATE MINT GLAZE (recipe follows)

Directions

  • 1. Heat oven to 300°F. Cover cookie sheet with parchment paper.
  • 2. Beat egg whites and vanilla in large bowl on high speed of mixer until foamy. Beat in sugar, 1 tablespoon at a time, beating until stiff glossy peaks form. Sift about half of cocoa over egg whites; gently fold just until combined. Repeat with remaining cocoa.
  • 3. Spoon mixture into pastry bag fitted with large star tip; pipe 1-inch diameter stars onto prepared cookie sheet.
  • 4. Bake 25 to 30 minutes or until dry. Cool slightly; peel paper from cookies. Cool completely on wire rack. Line tray or cookie sheet with wax paper. Prepare CHOCOLATE MINT GLAZE. Dip half of each cookie into glaze; place on prepared tray until set (refrigerate, if desired). Store, covered, in refrigerator. 6 dozen 1-inch cookies.
  • CHOCOLATE MINT GLAZE: Place 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 4 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until chips are melted and mixture is smooth when stirred. Stir in 4 to 6 drops of mint extract. Use immediately.

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