Preheat the oven to 325°F. Warm the egg whites and sugar in a mixer bowl set over barely simmering water until warm to the touch—this will get more air into the whites when you whip them. Beat the whites on a mixer with the whip attachment until soft peaks form. Add the mint extract and continue whipping just until stiff and glossy. Fold in the chopped unsweetened chocolate. Fill a pastry bag, fitted with a large plain or star tip, with the mixture. Pipe bite-sized “kisses” onto 2 cookie sheets lined with parchment paper or nonstick baking mats.
Bake until the meringues are the color of milky coffee, 25 to 30 minutes. To test, remove one meringue from the oven, let cool 1 minute, then taste: it should be dry and crisp all the way through. Let cool on the pans.
Melt the semisweet chocolate. Dip the tines of a fork into the chocolate and drizzle melted chocolate over the meringues until they are about half covered in very thin lines of chocolate. Let the chocolate set for 30 to 45 minutes, or set in the refrigerator for 15 minutes. Store in an airtight container for up to 3 days.
Meringues are an absolute classic in the grand tradition of petit fours. But you’ll never see a mint chocolate-chip meringue on a French pastry tray—it’s a completely American flavor combination, and one that I love. In this easy, superlight cookie, I use shards of unsweetened chocolate and a sweet meringue mixture for a great contrast.
These meringues do have the melting texture of the French original, but don’t expect the bright green color of American mint chocolate-chip ice cream! The finished meringues are a pale cappuccino color when baked, and will be dry and crisp all the way through to the center.
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