Raspberry & Pink Peppercorn Meringues

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• Pinch salt
• 3/4 cup sugar
• 1 teaspoon raspberry extract
• 5 to 8 drops food coloring, optional
• 1/4 cup semisweet chocolate chips
• 1 teaspoon shortening
• 2 tablespoons whole pink peppercorns, crushed

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Beat in extract and food coloring if desired.
2. Cut a small hole in the corner of a pastry or plastic bag; insert a large star tip. Fill bag with egg white mixture. Pipe 1-1/4-in.-diameter cookies onto parchment paper-lined
3. . Bake at 300u0b0 for 20-25 minutes or until set and dry. (Turn oven off; leave meringues in oven for 1 hour.) Remove to wire racks.
4. In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies; sprinkle with peppercorns. Store in an airtight container.

egg whites, cream of tartar, salt, sugar, raspberry, coloring, semisweet chocolate chips, shortening, pink

Taken from www.tasteofhome.com/recipes/raspberry-pink-peppercorn-meringues/ (may not work)