Peppermint Chocolate Chip Meringues

• Vegetarian

• Refrigerated

  • 2 Egg whites

• Baking & Spices

  • 4 tbsp Chocolate chips, mini
  • 1/2 tsp Cream of tartar
  • 1 Gel food coloring, Red
  • 1/2 cup Granulated sugar
  • 1/4 tsp Peppermint extract

• Snacks

  • 1 Reynolds cookie baking sheet

Found on latinmeetslagniappe.com

Description

Ingredients

• 2 egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup granulated sugar
• 1/4 teaspoon peppermint extract
• red gel food coloring
• 4 tablespoons mini chocolate chips (you may not use them all)
• Reynolds Cookie Baking Sheet

Directions

• Preheat oven to 200 degrees.
• Beat egg whites and cream of tart in a mixer until mixed and a little fluffy.
• Slowly add 1/2 cup of sugar, and beat until stiff peaks form
• Beat in peppermint extract until fully incorporated.
• Line a baking sheet with Reynolds Cookie Baking Sheet
• Using the red gel food coloring, line 4-5 gel lines on the inside of a pastry bag or pastry decorating kit.
• Fill pastry bag or kit with meringue mixture, and pipe small cookies onto the baking sheet. The cookies should be a little bit bigger than a quarter.
• Sprinkle with the mini chocolate chips.
• Bake at 200 degrees for 1 and a half hours. Once baking time finishes, turn off the oven, and while its off, leave the meringues to sit in the oven for an additional 2 hours.
• Remove from cookie baking sheet and serve.