Mom and I finally had a successful year making these mint meringues – something that rarely happens – and attempts are only made at my constant pleading every christmas.

this year, it was not raining, which, YES MOM – MAY HAVE BEEN A FACTOR – but, this year i also took…creative(? 🙂 ) liberty with how much i felt like following the directions which i think was more the thing that worked. and, of course i showed them the love. they know mom doesnt like them and assumes theyll fail before the whites are even whipped – but no – i WILLED them to work – and for the first year in MANY – they made it out of the shell/mixer/oven and into a ziplock bag.  i am enjoying one as we speak.

(trying to write a coherent intro is hard when snoop dog is on martha stewart and she thinks he’s referring to the brownies that they are making should be “green brownies”  – she thinks he means chocolate brownies with green sprinkles and cant seem to understand why he would want to use GREEN sprinkles on chocolate. snoop keeps cracking up that martha isnt getting it and the inuendos keep getting stonger. its hilarious!)

HA! Look at the sprinkles!! 🙂

ANYWAY – here’s the recipe:

2 egg whites – room temperature
1/2 c sugar
1/2 tsp mint extract
1 tooth picking of green gel (paste) coloring
6 oz chocolate chips

preheat oven to 200*F.

Use a metal bowl – or glass – NO PLASTIC – and metal beaters – make sure all equipment used is TOTALLY CLEAN – any amount of grease at all will ruin the batter. I wiped the clean bowl with a fresh paper towel very carefully just to be sure!!

Beat the egg whites in a kitchen aid til foamy (45 sec – 1 min? just til they’re frothy) and then add sugar on high speed VERY slowly until whites hold a stiff, glossy peak – (about 5-7 min? – it will keep its ribbon-ey/elephant nosey (?) texture from the beaters in the rest of the meringue left in the bowl – like a medium-whipped whipped cream )

add extract and food coloring – beat another minute or so, fold in chocolate chips.

drop tablespoons onto parchment lined cookie sheet- NO BUTTER – one inch apart – bake at 200 degrees for 1 hour until outside is dry – BUT NOT BROWN. cool on sheet for five minutes before removing.

DO NOT open oven while baking. then, the best part: DEVOUR WITH GLEE AND BLISS!! 🙂

Let me know how it goes – success?!