2 egg whites
1/2 cup sugar
1/2 teaspoon peppermint flavoring
6-8 drops red or green food coloring
1 6-oz. package chocolate chips
Beat egg whites until foamy. Add sugar 1 tablespoon at a time. Add flavoring and coloring, and beat for one more minute. Fold in chocolate chips. Drop teaspoonfuls of mixture slightly apart on well-buttered baking sheets. Bake at 200 degrees for 1 hour or until outside is dry and set. Store in airtight container.
Notes: I always, without fail, double this recipe. I use an egg-separator because I am eggwhite-challenged. I sometimes use vanilla instead of peppermint. Today I added about a tablespoon of rum to the bottle of peppermint flavoring after discovering that all the alcohol (which makes up to 90% of these flavorings) had evaporated. These are very potently pepperminty meringues. I always either use red food coloring or none at all. The one time I used green coloring, the cookies rather uncomfortably resembled snot. Or mold. Or little green blobby aliens.