These chocolate meringues do everything a Christmas cookie can, and more. The secret? A caramel-filled chocolate bar! Get the recipe at Chatelaine.com

Chewy meringues with chocolate

a:1:{i:0;s:1124:"1. Position oven racks in top third and centre of oven. Preheat oven to 200F. Line 
2 baking sheets with parchment. Stir sugar and cornstarch in a small bowl. Beat egg whites with cream of tartar in the bowl of a stand mixer on medium-high until soft peaks form when beaters are lifted, about 2 min. Gradually beat in sugar mixture, 2 tbsp at a time, until stiff and glossy peaks form when beaters are lifted, about 3 min. Beat in peppermint extract.
2. Fit a piping bag with a medium star tip. Dip end of 
a wooden skewer into food colouring and paint 2 thin vertical lines opposite each other inside piping bag. Fill bag with meringue. Pipe 2-in.-
wide rosettes about ½ in. high onto parchment, 2 in. apart.
3. Bake in centre and bottom third of oven, switching and rotating sheets halfway through, until tops are firm and bottoms are dry, about 2 hours. Turn off heat and let stand in oven for 1 hour more. Transfer to racks to cool completely. Meringues will keep well in an airtight container at room temperature for up to 1 week. Do not refrigerate or freeze.
Per meringue 21 calories, 5 g carbs, 5 mg sodium.
";}

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