Chocolate Dipped Mint Meringues

Preheat your oven to 215 degrees F. Line a pan with parchment paper.

Place your 3 egg whites into your stand mixer.

Using your whisk attachment, beat your egg whites until foamy.

Add the cream of tartar, Americolor Mint Green gel food color, and mint extract.

With your mixer on medium-high, slowly add the sugar. I sprinkle in about 1 tablespoon at a time.

Whisk the mixture to stiff peaks.

Put into a piping bag with your tip of choice. I used a #4B to make these.

Pipe onto your prepared baking sheet about 1 inch apart. They will slightly expand while baking.

Bake for 60-90 minutes or until they're firm to the touch.

Remove from the oven and let completely cool.

Melt your chocolate in the microwave in 30 second bursts.

Dip each meringue into the chocolate and place back on the baking sheet to set up.

Once the chocolate is set up and firmed, enjoy!