Mint Chocolate Chip Meringues

loosely adapted from Chocolate and the Art of Low-fat Desserts by Alice Medrich

Servings -approx. 24 meringues    Serving size -1 meringue   PP per svg - 1 point+

Calories - 46.4,   Total Fat - 0.7g,   Carb. - 9.8g,   Protein - 0.8g,   Fiber - 0.1g

2 egg whites, at room temperature

1/8 tsp. cream of tartar

1/2 cup granulated sugar, which has gone through the food processor for 30 seconds

2 drops green food color

1/4 tsp. pure peppermint extract

1 oz. mini chocolate chips

1.  Preheat oven to 250 degrees F.  Line a baking sheet with parchment paper or nonstick foil.  In a medium bowl,  whip the egg whites with a hand mixer, when foamy, add the cream of tartar.  Continue whipping until soft peaks form.   Once soft peaks form, slowly add the sugar a little at at time.  Continue beating on high speed until stiff peaks form.  ( peaks that form when the beaters are removed that stay up)  Be patient, this takes awhile.

2.  Quickly beat in the food color and the extract and then fold in the chips by hand.  You can either put the mixture into a gallon sized bag and snip a hole big enough for chips to come out and pipe about 1- 2 TBS. onto parchment line baking sheets or you can use two spoons, one to scoop, and the other to move the mixture off onto the pans into mounds. 

3.  Bake for 1 hour and 30 minutes.  Remove from oven and let cool.  Store in airtight container.