This cookie will make your mouth water just thinking about them! And Santa will be flying down your chimney to get a taste of these ;). These meringues are so easy, anyone can make them. An added bonus is that they are gluten free!
Before you start baking, make sure to have all your ingredients. This recipe calls for 2 large eggs at room temperature, 1/8 teaspoon salt, 1/8 teaspoon cream of tarter, 1/8 teaspoon peppermint extract, 6-8 drops of green food coloring, 1/2 cup sugar, and 1/3 cup miniature chocolate chips of choice. Cooking supplies that you will need are one large mixing bowl, one spatula, a beater to fluff the egg whites, (you can beat the eggs by hand, but it is very tiring and time consuming), one dipping spoon, one or two baking sheets based off the size, and parchment paper.
To begin, you are going to take your room temperature egg whites, salt, cream of tarter, peppermint extract and food coloring and place them in the large mixing bowl. Beat the mixture on a medium speed until soft peaks begin to form. Once that has happened, slowly add the sugar while beating on high speed one tablespoon at a time until the peaks become sturdy and the sugar is completely dissolved.
Now comes the easy part! When you have finished beating the eggs, you are going to pour in your chocolate chips and slowly fold them in with your spatula. Remember… You do not want the egg whites to loose their fluffy consistency. Just mix enough for the chocolate chips to be evenly dispersed. You are then going to take your parchment covered baking sheets and spoon dollops of the merengue mix two inches apart. Finally, bake the cookies at 250 degrees for about 40-45 minutes or until firm to the touch. Turn off the oven leaving the cookies inside for 1-1/2 hours. Enjoy!
This recipe is from Taste of Home