Mint–Chocolate Chip Meringues
[ Prep Time: 35 Minutes | Start to Finish: 26 Hours 35 Minutes | 2 dozen cookies ]
- 2 egg whites
- ¼ teaspoon cream of tartar
- ⅓ cup sugar
- ¼ teaspoon spearmint extract
- 4 drops green food color
- 1½ cups miniature semisweet chocolate chips
- 2 teaspoons shortening
Heat oven to 200°F. Line 2 large cookie sheets with cooking parchment paper.
In medium bowl, beat egg whites and cream of tartar with electric mixer on low speed until foamy. Gradually add sugar, beating on high speed just until stiff peaks form. Beat in spearmint extract and food color. Fold in ½ cup of the chocolate chips. Onto cookie sheets, drop meringue by tablespoonfuls 1 inch apart.
Bake 2 hours. Turn oven off; leave meringues in oven overnight with door closed.
In small microwavable bowl, microwave shortening and remaining 1 cup chocolate chips uncovered on High 1 to 2 minutes, stirring every 30 seconds, until melted and chips can be stirred smooth. Dip bottom of each cookie into melted chocolate. Return to cookie sheets; let stand 2 hours until chocolate is set. Store loosely covered at room temperature.
1 Cookie: Calories 70; Total Fat 3.5g (Saturated Fat 2g; Trans Fat 0g); Cholesterol 0mg; Sodium 5mg; Total Carbohydrate 10g (Dietary Fiber 0g); Protein 0g Exchanges: ½ Other Carbohydrate, ½ Fat Carbohydrate Choices: ½