Robin's Egg Meringue Cookies

Instructions

1. Preheat the oven to 200˚F. Use a super clean, oil-free, stainless steel bowl with the wire whisk attachment to break up the room temperature egg whites by mixing them on medium-low for about 1 minute.

2. Add the cream of tartar and salt. Mix on medium for about 2 minutes, until soft peaks form.

3. Turn the mixer to medium-high and add the superfine sugar*, one heaping teaspoon at a time. Scrape the side down so that all of the sugar is included in the meringue.

4. Beat meringue until stiff peaks form, the meringue is glossy and the sugar is dissolved. To test if the sugar is dissolved, rub a little of the meringue between your finger and thumb to see if it is gritty.

5. Add the vanilla extract and teal gel paste food coloring. Beat until combined.

6. Stir in the mini chocolate chips.

7. Scoop mounds of meringue onto parchment-lined baking sheets using a medium-sized cookie dough scoop, a piping bag, or a couple of spoons.

8. Shape the mounds with a toothpick. Use a wet fingertip to flatten peaks if desired.

9. Thin a small dab of black gel paste with a little vanilla extract or water. Dip a small, clean brush in the mixture and use your gloved fingertip to spray the mixture over the meringue eggs.