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Prep 35min
Total26hr35min
Ingredients7
Servings24
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Ingredients
2
egg whites
1/4
teaspoon cream of tartar
1/3
cup sugar
1/4
teaspoon spearmint extract
4
drops green food color
1 1/2
cups miniature semisweet chocolate chips
2
teaspoons shortening
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Steps
1
Heat oven to 200°F. Line 2 large cookie sheets with cooking parchment paper.
2
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 1/2 cup of the chocolate chips. Onto cookie sheets, drop meringue by tablespoonfuls about 1 inch apart. Bake 2 hours. Turn oven off; let meringues stay in oven with door closed overnight.
3
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.
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Nutrition Facts
Serving Size:1 Serving
Calories
67
Total Fat
3 1/2g
0%
Saturated Fat
2g
0%
Sodium
6mg
0%
Total Carbohydrate
10g
0%
Dietary Fiber
1/2g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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