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CHOCOLATE CHIP AND MINT MERINGUE
COOKIES
 
3 egg whites
1/2 tsp. cream of tartar
Pinch of salt
3/4 c. sugar
4 drops green food coloring
4 drops mint extract
1 (6 oz.) pkg. miniature chocolate chips

Preheat oven to 375 degrees. Grease and lightly flour 2 cookie sheets. Beat egg whites with cream of tartar and salt until foamy. Gradually add sugar, 2 teaspoons at a time and beat until soft peaks form. Stir in food coloring and mint extract. Gently fold in chocolate chips. Drop by teaspoonfuls 1 inch apart onto prepared pans. Place in preheated oven then turn off oven and let stand in oven with door closed 8 to 12 hours.

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