Ingredients• 2 egg whites
• dash of salt
• 8 - 10 oz. pkg. mint chocolate chips*
• 2/3 c. sugar
• green food coloring
Instructions
• Preheat oven to 400 °.
• Beat egg whites and salt until soft peaks form.
• Gradually add the sugar and the food coloring while beating on high speed and continue beating until stiff peaks form.
• Fold in the mint chocolate chips.
• Drop onto two cookie sheets with a teaspoon. (About 24 - 30 meringues.)
• Put the meringues in the oven and turn the oven OFF. Do not open the door for six hours. You can leave them overnight too.
• dash of salt
• 8 - 10 oz. pkg. mint chocolate chips*
• 2/3 c. sugar
• green food coloring
Instructions
• Preheat oven to 400 °.
• Beat egg whites and salt until soft peaks form.
• Gradually add the sugar and the food coloring while beating on high speed and continue beating until stiff peaks form.
• Fold in the mint chocolate chips.
• Drop onto two cookie sheets with a teaspoon. (About 24 - 30 meringues.)
• Put the meringues in the oven and turn the oven OFF. Do not open the door for six hours. You can leave them overnight too.
* I use about 3/4 of a pkg. of Andes® Creme de Menthe Baking Chips.
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