Mint Meringue Cookies

Instructions

1. Preheat your oven to 200°F (about 90°C). Line a baking sheet with parchment paper and set aside.

2. In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form.

3. With the mixer running, gradually add the granulated sugar, one tablespoon at a time, until the sugar is fully incorporated and stiff, glossy peaks form. This step may take about 5-7 minutes.

4. Gently fold in the peppermint extract to the meringue mixture until evenly combined.

5. Dip a toothpick or a clean paintbrush into the green gel food coloring and gently swirl it into the meringue mixture. Be careful not to overmix; you want a marbled effect, not a solid color.

6. Using a piping bag fitted with a star or round tip, pipe small mounds of the meringue onto the prepared baking sheet, leaving some space between each cookie.

7. Place the baking sheet in the preheated oven and bake the meringue cookies for about 1.5 to 2 hours, or until the cookies are dry to the touch and can be easily lifted off the parchment paper.

8. If desired, melt white chocolate chips in a microwave-safe bowl in 30-second intervals until smooth. Drizzle the melted chocolate over the cooled mint meringue cookies for an extra touch of sweetness.

9. Let the cookies cool completely before serving. These Mint Meringue Cookies are best enjoyed the same day but can be stored in an airtight container at room temperature for 2-3 days.