Makes 72 meringues
4 egg whites, at room temperature
1/2 t cream of tartar
1 C sugar
1/2 t mint extract
1/2 t vanilla extract
1 C mini chocolate chips
Beat eggs whites in large bowl with mixer on med. until frothy. Add cream of tartar; beat until soft peaks form. Increase speed to med-high. Add sugar, 1 T at a time, beating until sugar is dissolved and stiff peaks form. Beat in extracts until well blended.
Stir in chips. Drop by rounded measuring teaspoonfuls 1 inch apart onto 2 foil lined large baking sheets sprayed with no-stick cooking spray.
Bake both sheets of meringues at the same time in preheated 225 degree oven for 45 minutes. Turn off oven. Let meringues stand in oven 1 hour or until completely cooled.
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