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Allow egg whites to stand at room temperature for 30 minutes. Preheat oven to 250°F. Line two very large cookie sheets with parchment paper; set aside. In a medium mixing bowl, combine egg whites, mint extract and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).
With a small clean paint brush, brush two or three stripes of green food coloring on the inside of the pastry bag fitted with a 1/4-inch open star tip. Carefully spoon meringue into the bag. Onto the prepared cookie sheets, pipe rows of 3/4-inch stars (three, then two, then one) so that they are touching and form a triangle. (Piped tips may stand straight or flop over.) Repeat, spacing meringue trees 1 inch apart on cookie sheets.
Bake both cookie sheets on separate racks in the oven about 35 minutes or until cookies appear dry and are firm when lightly touched. (Do not let cookies brown.) Turn oven off and let cookies dry in the oven with the door closed for 45 minutes. Transfer cookies to a wire rack; let cool.
Place chopped chocolate in a small microwave-safe bowl. Microwave on High for 3 to 4 minutes or until chocolate melts, stirring every minute. Dip bottoms of meringue trees in the melted chocolate. Allow excess to drip off. Place cookies on waxed paper; let stand until chocolate sets.