Mint Meringue Kisses

Step 1: Allow egg whites to stand at room temperature for 30 minutes.

Step 2: Preheat oven to 225°F.

Step 3: Line a large cookie sheet with parchment paper; set aside.

Step 4: In a large mixing bowl add cream of tartar and salt to egg whites.

Step 5: Beat with an electric mixer on high speed until soft peaks form (tips curl).

Step 6: Gradually add sugar, 1 tablespoon at a time, beating on high speed until glossy and stiff peaks form (tips stand straight).

Step 7: Beat in mint extract and green food coloring.

Step 8: Transfer meringue to a pastry bag fitted with a 1/2- to 3/4-inch open star tip.

Step 9: Pipe stars 1 inch apart onto the prepared cookie sheet.

Step 10: Bake about 60 minutes or until meringues appear dry and are firm when lightly touched. Turn off oven.

Step 11: Let meringues stand in the closed oven about 60 minutes or until cool and crisp.

Step 12: In a small saucepan heat and stir 2 ounces chocolate and the vegetable oil over low heat until melted and smooth.

Step 13: Spread about 1/2 teaspoon each melted chocolate on the flat sides (bottoms) of half the meringues. Press the flat sides of the remaining cookies against the filling.

Step 14: Let stand until set.