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Andes mint/vanilla meringue cookies
Yields about 3 dozen cookies
4 eggs whites, room temperature
1/4 tsp. cream of tartar
1/4 tsp. kosher salt
1 tsp. pure vanilla extract
1 tsp. peppermint extract
1 c. white granulated sugar
1 10 oz. bag Andes creme de menthe baking pieces
Preheat oven to 200°
Place egg whites, cream of tartar, salt and extracts in mixer, turn mixer on to low and gradually increase the speed to medium as the egg whites begin to bubble and get fluffy. Continue mixing until soft peaks form.
Begin to add the sugar one tablespoon at a time, while slowly increasing the speed to high. Once all of the sugar has been incorporated, the mixture should be thick and glossy, forming stiff peaks.
Gently fold in chocolate/mint pieces.
Transfer mixture into a piping bag and pipe small peaks onto a parchment covered baking sheet. Bake for 1½ hours, turn oven off and allow cookies to cool in the oven.
Enjoy!
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