These peppermint meringue cookies are the perfect light and tasty addition to your Christmas cookie spread.
Preheat oven to 225F.
Line a large cookie sheet with parchment paper; set aside.
Credit: Jason Donnelly
In a large mixing bowl add cream of tartar and salt to egg whites.
Beat with an electric mixer on high speed until soft peaks form (tips curl).
Beat in mint extract and green food coloring.
Transfer meringue to a pastry bag fitted with a 1/2- to 3/4-inch open star tip.
Pipe stars 1 inch apart onto the prepared cookie sheet.
Bake about 60 minutes or until meringues appear dry and are firm when lightly touched.
Let meringues stand in the closed oven about 60 minutes or until cool and crisp.
Spread about 1/2 teaspoon each melted chocolate on the flat sides (bottoms) of half the meringues.
Press the flat sides of the remaining cookies against the filling.
Let stand until set.
Tips
Layer the unfilled cookies between sheets of waxed paper in an airtight container; cover.
Store at room temperature for up to 3 days or freeze for up to 3 months.
Fill cookies before serving.
2,000 calories a day is used for general nutrition advice.
