Chocolate Peppermint Melt-Aways
Makes 48 small 2” cookies.
¾ Cup Sugar
2 Teaspoons Cornstarch
4 Large Egg Whites
½ Teaspoon Peppermint Extract
1/8 Teaspoon Table Salt
¼ Teaspoon Green Food Coloring
1-1/2 Cups Mini Semi-Sweet Chocolate Chips
Adjust oven racks to upper-middle and lower-middle positions.
Pre-heat oven to 225 degrees. Line two baking sheets with parchment paper.
Combine sugar and cornstarch in a small bowl and set aside.
Beat egg whites, peppermint extract and salt at high speed for approximately 30 to 45 seconds, until very soft peaks start to form.
With mixer running at medium speed, slowly add the sugar and cornstarch mixture in a steady stream down the side of the mixer bowl. Stop mixer and scrape down sides and bottom of bowl with a rubber spatula. Return mixer to high speed and beat 3 to four minutes, until glossy, stiff peaks have formed. Then, gently fold the chocolate chips into the meringue mixture.
Form each cookie by spooning approximately 2 tablespoons of meringue, piled high, on baking sheets.
Bake one hour, rotating pans front to back and top to bottom halfway through baking. Turn oven off, and leave cookies in oven at least one hour to cool.
Remove cookies from oven and let cool 10 minutes to room temperature before removing from pans.
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