Mint Chocolate Chip Meringues

And here goes the second Meringue recipe of the week. Mary brought for us to taste this delicious cookies to our Wednesday Meeting in Mount Airy.
Thank you again Mary.

Mint Chocolate Chip Meringues


15 servings (30 cookies)
Serving size: 2 cookies 1 point

3 egg whites ¼ tsp. cream of tartar
Pinch of salt ¾ cup of sugar
3 Tbsp. unsweetened or Dutch process cocoa 1/3 cup mini chocolate chips
¾ tsp. peppermint extract 5 very finely crushed sugar-free peppermint
candies
1. Preheat oven to 250 degrees.
2. Cover a baking sheet with parchment paper.
3. Beat egg whites, cream of tartar and salt with an electric mixer on high until foamy.
4. Combine the sugar and cocoa. Gradually add the cocoa mixture to the egg whites, and beat until stiff peaks form. Gently fold in the chocolate chips, peppermint extract, and crushed candies.
5. Spoon the mixture into a pastry bag fitted with a ½-inch round tip.
6. Pipe 30 cookies, ¼ inch apart, on the prepared baking sheet.
7. Bake the cookies for 1 ½ hours. Turn the oven off, and let the cookies cool in the oven for 1 hour. Store in a tightly sealed container.
Cal. 70, total fat 1.5g, Chol 0, Carbs. 15g, fiber 1 g, protein 1 g