Mint Meringues

  Why hello there lovelies! Wow it’s been some time! With the end of the school year ending, it’s been quite busy, but I never forgot about you guys. If you haven’t seen my last blog post, go check it out here to understand my sudden disappearance. Now, it’s time to talk about these beauties above. *I adapted the recipe from Daring Gourmet  and as per usual changed it a bit for my own preference*  They’re easy to make and require little ingredients, AND if you’re a large fan of the mint & dark chocolate combination, I assure you these are perfect. Each bite is a minty cloud, with the subtle but oh so delicious hit of dark chocolate. They truly are a unique and delicious taste, I couldn’t stop stuffing them in my mouth! What’s even better is that if you wish to make them less minty, just put less mint flavoring and WHA-LA!
Over this weekend, I had the pleasure to participate in a local rally. It was quite the interesting and fun experience, and the vibe of everyone was so amazing. Standing up for something you believe in is the best feeling, and being around people who believe in the same thing is equally as amazing. I am glad I was a part of a rally that is pro-education, and works to make everyone’s educational experience better.

HAPPY EARTH DAY! Now today is the day to appreciate nature, but I feel that only ONE day is not enough. We should always stop and look at the beauty of nature around us. The everchanging leaves in Autumn accompanied by the cool, crisp chill. The pastel colored flowers beginning to bud in Spring and how it’s as if all of a sudden the grass is green and lively again. The cold, white blanket of snow that glimmers under the Winter sun. And lastly the hot, sunny days of Summer spent in the blue, cool abyss of an ocean. As people, I believe we should all care about the Earth because well….we only have one. So even though today was officially Earth Day, why don’t we celebrate our earth everyday and work hard to take care of it.

Yield: 16-20 minty sweet meringues

4 large egg whites
2 teaspoons of vanilla extract
1/2 teaspoon cream of tartar
1/2 to 3/4 teaspoons of mint extract (I used 3/4 teaspoons, because I like mine to have a prominent mint flavor, but if you wish to tone down the mint a bit, use the 1/2 teaspoon)
1 cup of castor sugar ( I used granulated sugar and ground it up in a blender/food processor)
1-3 small drops of green food coloring (you can use any color, be creative!)
A bar of Hershey’s Dark Chocolate (you can use any chocolate you wish though!)

 
1. Pre-heat the oven to 200 degrees, line a baking sheet with parchment paper , and prepare a pastry bag
 
2. Using a hand mixer or stand mixer, whisk the egg whites with a wire whisk at a medium speed  until it is foamy like the picture above. 
 
3. Add in the cream of tartar and increase the speed to high, when soft peaks appear, slowly pour in the graduated cylinder until it is fully whisked in.
 
5. Add in the vanilla extract, mint extract and food coloring of your choice into the egg whites as they whisk (do these one by one, or the egg whites will break)


6. Lastly, keep whisking until stiff peaks form (shown above).
 
7. Gently pour the egg whites into a pastry bag with a tip of your choice, if you don’t have one, drop tablespoon spoonfuls of the meringue mixture onto the baking sheet.


8. Pipe the meringue mixture onto the baking sheet (about 1.5 to 2 inches in diameter)
 
9. Bake the meringues for 1 hour and 45 minutes in the pre-heated oven



10. Once the meringues have finished baking, VERY carefully place them on a cooling rack to cool for 10-15 minutes.



 11. While the meringues are cooling, place a bowl that may be heated over simmering to boiling water. 
 
 12. Stir the chocolate until it is completely melted and smooth. 
 
 13. Once the chocolate is thoroughly melted, turn off the stove and place the bowl of melted chocolate on a flat surface. 
 
14. Take the Meringues and one-by-one dip the bottoms into the bowl of chocolate.
 
 15. Place the meringues on the cooling rack upside down and wait for the chocolate on the bottom to cool. 
 
16. Once the chocolate is cooled, ENJOY the meringues!!!!!!!!!!!!! 🙂
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