Minty meringues

I found this recipe in the Holiday Gifts & Crafts magazine, which is from tasteofhome.com. The recipe is by a subscriber Karen Wissing. I made minor changes to her recipe. My son requests these every year. I use food coloring rarely, but the green color makes these meringues stand out from all the other cookies. One word of caution, I don't recommend making meringues on humid or rainy days.

  
    Recipe makes
    Active time
    Total time
  
    24 cookies
    20m
    1h

  
    Special equipment needed
  
    Baking sheets
  
    Stand mixer or hand mixer
  
    Cooling racks

  
    Ingredients
  
    1/4 cup egg whites, from about 2 eggs
  
    1/4 teaspoon cream of tartar
  
    3/4 cup sugar
  
    1/4 teaspoon peppermint extract
  
    8 drops green food coloring, optional
  
    12 ounces mint chocolate chips

  
    Variations
  
    • Use regular chocolate chips.

  
    Storage
  
    • Meringues are very fragile. Package gently in an airtight container and store in a cool space for a few days or freeze for 1 month. Separate layers with parchment paper.

  
    Instructions
  
    • Preheat oven to 250º.
  
    • Lightly grease baking sheets or line with parchment paper.
  
    • In a large bowl, beat the egg whites until foamy. See photo below.
  
    • Add cream of tartar. Beat until soft peaks form, about 5 minutes.
  
    • Add the sugar, 1 tablespoon at a time, to the egg mixture. Beat until stiff peaks form, about 5 - 8 minutes. See photo below.
  
    • Beat in the peppermint extract and food coloring.
  
    • Gently fold in the mint chocolate chips trying to keep the mixture airy.
  
    • Drop 1 tablespoon of the mixture to form a cookie onto the prepared baking sheet, separating them by 2 inches.
  
    • Bake for 30 - 35 minutes. The meringues should be dry to the touch. If the day is rainy or humid, they may require longer cooking.
  
    • Cool on racks. Package as soon as they are cool.

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