Skinny Peppermint Mocha Meringue Cookies

Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper.

In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar and peppermint extract, continuing to beat until whites form stiff peaks.

Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Bake for 1 1/2 hours in the preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep the oven door ajar and let meringues sit in the oven until completely cool.

In a shallow microwave safe bowl, add chocolate and coffee and microwave in 20-second intervals, stirring the chocolate. Cook until melted (about 40 seconds).

Add candy cane pieces to a shallow bowl. Dip cookies in chocolate then dip into candy cane pieces and place back on parchment paper. Repeat with all cookies. Let the chocolate set.

Store loosely covered in a cool dry place.

Makes 25 cookies.

Calories per cookie with chocolate and candy cane pieces: 40, Fat: 1.3, Sodium: 10, Potassium: 10, Carbs: 7, Sugar: 7.9, Protein: .04