Saturday, December 12, 2009

mint meringues

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.


Jessica said...

MUST make these

Marie said...

This does look good! My issue is really just that they sometimes don't work if the weather isn't dry enough. Kind of a pain.