2 egg whites
1/2 cup sugar
1/4 teaspoon peppermint extract
4 to 6 drops green or red food coloring, optional
1 package mini chocolate chips
1.In mixer, beat egg whites until foamy. With mixer on high speed, gradually add sugar, about a tablespoon at a time, beating well after each addition, until whites hold stiff, glossy peaks. Add peppermint extract and food color; eat for 1 more minute. Fold in chocolate chips.
2. Drop meringue mixture by rounded teaspoonfuls onto well-greased baking sheets (or silpats or parchment paper), spacing cookies about 1 inch apart. Bake in a 200 degree oven for 1 hour or until outside is dry and set; cookies should not turn brown. Let cool on baking sheets for about 5 minutes, then transfer to racks and let cool completely. Store airtight.
Comments: For a lighter green color only use about 4 drops of the food coloring. Otherwise they look very artificial and store bought. If you want to make these look prettier then you can pipe them onto the silpat/cookie sheet. I eat these up so quickly that I could care less how they look.
Also, this time I made them a bit soft since my mom needed to use the oven after me. So I only cooked them for about 40 minutes, making the insides soft and a bit gooey. I actually prefer them a bit soft in the center rather than completely dried out (as you will often find in the store). For soft centers bake around 45-50 minutes (as my oven runs a bit hot).
Remember, the chocolate chips are optional but be sure to use mini-chocolate chips. I can't make meringues without them! You could also try dried fruit (cranberries, cherries, etc.) for a healthier dessert.