I have never attempted to make any sort of meringue before so I figured the Christmas season would be the perfect time. Thankfully they turned out- quite deliciously and has encouraged me to make more varieties soon
Adapted from: Taste of Home Cookies
2 eggs whites
¼ tsp cream of tartar
¾ cup sugar
1/8 tsp. vanilla extract
1/8 tsp. peppermint extract
8 oz. mini chocolate chips
2 oz. Andes peppermint chips
Lightly grease baking sheets or line with parchment paper and set aside. In a previously chilled bowl, beat egg whites until foamy. Add cream of tartar, beating until small peaks form. Gradually beat in sugar, 1 tbs at a time until stiff peaks form. Beat in vanilla and peppermint. Fold in both forms of chips.
Drop by rounded tablespoons 2 in apart onto baking sheet. Bake at 300 for 30-35 minutes or until dry to the touch. Remove to wire racks to cool. Store in an airtight container.