Source: Every Day's A Holiday Diabetic Cookbook, by Art Ginsburg (aka Mr. Food), and featuring Nicole Johnson, Miss America 1999, ©2002 by Cogin, Inc.

Mint and chocolate meringue cookies that are perfect for the holidays

Servings

2 egg whites , at room temperature
0.12 tsp green food coloring , 2 drops
0.5 tsp vanilla extract
0.12 tsp mint extract
0.33 cup sugar
0.33 cup semi sweet chocolate chips

1 Preheat oven to 325 degrees F. Coat nonstick baking sheets with nonstick cooking spray.
2 In a large bowl, beat the egg whites, food color, and vanilla and mint extract with an electric mixer until soft peaks form. Gradually beat in the sugar; beat until stiff peaks form.
3 Fold in the chocolate chips, then drop by tablespoonfuls onto the baking sheets.
4 Bake for 10 minutes. Turn off the oven but leave the cookies in the oven until cool.