PEPPERMINT MERINGUES
2 egg whites, room temperature
1/2 tsp. peppermint extract
1/4 tsp. cream of tarter or dash of salt
1/2 C. sugar
6 drops red food coloring (optional)
Grated chocolate or mini-chocolate chips (optional)
Preheat oven to 200 deg. Combine egg whites and peppermint extract; beat until foamy. Gradually add sugar (2 TBL at a time), beating until stiff peaks form. (Do not underbeat). Fold in food coloring and chocolate, if desired. Drop mixture by rounded tesapoonfuls 2 inches apart, or pipe onto well-greased cookie sheet. Bake for 1 hour or until dry and set. (cookies should not brown). Makes 2 1/2 dozen.