st. patrick's meringues

As probably evidenced by the lack of green-themed projects around here (vs. what I've been seeing on all other crafty blogs), I really pay no attention to St. Patrick's Day. It just wouldn't occur to me to decorate or wear green for March 17, but since I was doing a little baking anyway, I added some food coloring to make these cookies seasonal. If they can do it to the Chicago River, why not some baked goods...
I've been rather into meringue cookies lately. They require few ingredients, are easy to make, and best of all, they're pretty much guilt free at just 22 calories a pop. (Bonus: also gluten free - I'll make you some, mom!)

The recipe I use comes from Cooking Light, with helpful tips from me!

Supplies:

• 3 large egg whites (One recipe I looked at said the eggs should be room temperature, so I usually set them out a little while. Who knows if it actually matters.)
  
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 cup sugar
• 3 tablespoons unsweetened cocoa (I consider this optional; depends on how chocolatey you want them or if you have it on hand. And since I was turning these green, I skipped the cocoa this time.)
  
• 3 tablespoons mini semisweet chocolate chips

Preheat your oven to 300, and then beat the first 3 ingredients on high until soft peaks form (don't wimp out and do medium speed; if it's not fast enough, it'll never change consistency and you'll be sad - it happened to me once).

Next, add the sugar, a little at a time, while beating on high, until stiff peaks form; I'd say it takes about 1.5 to 2 minutes to get there. Then fold in the mini chocolate chips and/or cocoa. (And of course I also added a little food coloring to be festive)

what it looks like stiff - it's just sitting like that, not dripping

Drop tablespoonfuls of batter onto parchment-lined baking sheet. Bake for 40 minutes (or until crisp; mine usually take a little less time).
And when they cool you end up with a nice chewy, slightly chocolatey treat. My green versions turned out looking a little like plops of mint chocolate ice cream, which made me think that adding a little mint extract could be a tasty twist - try that next time!