I love the crunchy texture of meringue cookies. The low fat and calorie count makes them even better! These cookies call for mint chocolate chips, which, luckily, are available this time of year. If you can't find them, a great substitute is Andes chocolate candy chips or mint M&Ms. Note: Make these at night and let them cool in the oven overnight.
Mom’s mint meringues
2 egg whites
Pinch of salt
Pinch of cream of tartar
2/3 cup granulated sugar
Package of mint chocolate chips
green food coloring
Colored sugar for decoration
Pre-heat oven to 350°F for 30 minutes.
Beat egg whites until frothy. Add pinches of salt and cream of tartar. Gradually add 2/3 cup sugar. Beat until meringue is stiff. fold in food coloring and mint chocolate chips.
Place tablespoons of meringue mixture on ungreased cookie sheets, about 2 inches apart. Sprinkle with colored sugar if desired. Turn off oven and leave cookies in until oven cools.
Makes about 2 ½ dozen.
Best to make these cookies in the evening – right before you go to bed. That way you can put them in the oven and leave them there overnight to assure that the meringue stays fluffy and dry.
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