Mint Chocolate Meringue Cookies

4 egg shites at room temperature (must make sure they are room temp)
1 teaspoon cream of tartar
1 1/3 cup sugar
1/2 teaspoon mint extract (or you can use a bit less)
2 drops of green food coloring (opt)
1 cup mini chocolate chips (opt)

1. Preheat oven to 350 degrees
2. Line 2 baking sheets with parchment paper and set aside
3. In a bow beat egg whites with an electric mixer until foamy
4. Add the cream of tartar and beat until fluffy, but not stiff.
5. Add sugar slowing 2 tablespoons at a time.
6. Contintue beating until all the sugar is added.  Add mint extract and food coloring and beat until meringue is shiny and firm.  It should for stiff peaks.
7. Gently fold in miniature chocolate chips.
8. Drop by tablespoon carefully onto baking sheets or use piping tool
9. Place in pre-heated oven and turn off oven.  Leave in the oven for at least 2 hours or overnight until cookies are crisp and dry.  The meringue cookies willcook from the heat of the turned off oven.
10. Store in an airtight container.
11. Serve and enjoy.

To change the flavor I just OMITTED THE MINT FLAVORING put a 3 ounce package of jello in the measuring cup then added the sugar until it reached the required amount.