Bite-Size Mint Chip Meringue Sandwiches with Nutella

I always liked meringues. That is, until I took a cookie-making class. The woman, Shanita McAfee, executive chef and owner of Magnolia’s, a “contemporary southern bistro” here in KC, did something that literally blew my mind.

Shut up, Ted Mosby.

What was it that was so mind-blowing? Nutella. She made mint meringues, and we sandwiched them with Nutella. She had also made a fantastic ganache, but believe it or not, the flavor, and especially the texture of the Nutella is what pushed them over the edge. Now I no longer like meringues; I love them. No, I’m in love with them. I want to marry them. There. I said it.

This recipe is not for Chef Shanita’s cookies. I don’t have that recipe anymore, but I did find one online that tastes amazing, and has the addition of ground chocolate chips. (Well, the recipe called for mini chocolate chips, but I wanted to be able to pipe them, and I think the little chocolate flakes are amazing, texture-wise.)

They taste like mint chip ice cream in a light cookie form. My 10 yr old said they taste like space ice cream.

Bite-Size Mint Chip Meringue Sandwiches with Nutella

makes about 25-30 mini “sandwiches”

3 large egg whites
1/4 teaspoon cream of tartar
1 cup superfine granulated sugar*
1/2 tsp mint extract (I use peppermint)
1/2 cup miniature semi-sweet chocolate chips, ground in a food processor or smashed
3 drops green food coloring (optional)

1. Chill mixing bowl and beaters for 15 minutes.

2. Preheat oven to 250 F. Line cookie sheets with parchment paper.

3. Beat egg whites and cream of tartar on high speed until soft peaks form.

4. Add sugar a tablespoon at a time until all sugar is incorporated and melted into the meringue. The meringue should be shiny and form stiff peaks.

5. Fold in mint or peppermint extract, miniature chocolate chips, and optional food coloring.

6. Drop by scant teaspoonfuls (or use a pastry bag) onto prepared cookie sheets, placing cookies about 1 inch apart.

7. Bake about 1 hour until stiff and dry.

8. Turn off oven, but leave meringue cookies in the oven until cool to further dry out, another 2 hours. (Just so you know, I’m incredibly impatient and skipped the additional 2 hours of drying time. I bet they’d be even better if you did allow for the extra time. If I ever do, I will let you know the difference.)

 *Note about the sugar: If you don’t have any superfine granulated sugar, just grind yours up in a blender. DO NOT use powdered sugar. It has cornstarch in it, and will mess up the recipe. It would be better to just use regular sugar if you must. 

These would be a perfect thing to bring to a holiday party.

Enjoy! And as always, let me know if you make them!

These were seriously yum! I didn’t think I cared for meringue until I tried these.

I agree with Lara. They’re very good and, with Nutella, how can you go wrong?

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