Peppermint Meringue Cookies

• 4 large egg whites
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon peppermint extract
• 1/4 teaspoon salt
• 1 cup sugar
• Red and green paste food coloring, optional
• 6 ounces dark chocolate candy coating, chopped

1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add the cream of tartar, peppermint extract 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.
2. If desired, using a new small paintbrush, paint four alternating red and green stripes inside a pastry bag fitted with a #2D star tip. Fill bag with meringue. Pipe 1-1/2-in.-diameter cookies onto parchment paper-lined
3. , repainting stripes if necessary.
4. Bake at 250u0b0 for 40-45 minutes or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours. Carefully remove meringues from parchment paper.
5. In a microwave, melt candy coating; stir until smooth. Dip bottoms of meringues into melted coating, allowing excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.

egg whites, cream of tartar, peppermint, salt, sugar, red, coating

Taken from www.tasteofhome.com/recipes/peppermint-meringue-cookies/ (may not work)