Peppermint Meringue Kisses

I hate it when I have stuff in my cupboard that I'll never use! I found a bottle of peppermint extract from last Christmas just today. Now, I love mint when it's used right. But... how should I use this? I ultimately decided on a peppermint-flavored meringue base. These were relatively hard to make, but boy, were they fun.

Non-edible Materials:

Cookie sheets.
Parchment paper.
Ziploc bag.
Electric mixer.

Edible Materials:

1/2 teaspoon of peppermint extract. Or 1 teaspoon if you're into that!
1/2 cup of sugar.
Green food coloring. Or red, if you prefer.
2 egg whites.

Time to get messy!

1. First of all, preheat your oven to 200 degrees.
2. Crack your eggs. Throw out the shell and yolks. Dump the whites into a medium-sized bowl.
3. Beat the egg whites on high until they become frothy.
4. Slowly add in the sugar and peppermint. Begin to make a meringue. It will be finished when your mix forms stiff peaks.
5. At the last minute, add your food coloring. It can be neon green, light green, PURPLE, whatever floats your boat.
6. Transfer the meringue into a ziploc bag.
7. Cut a small hole in one of the edges of the bag. You can pipe the meringue out of this.
8. Lay down a sheet of parchment paper on a cookie sheet and begin to make small blobs of the meringue. They can be side-by-side. They will not raise or flatten like a cookie, so you needn't worry.
9. Pop them in the over for 30 minutes. When the 30 minutes is over, lower the oven temperature to 175 degrees and bake for 40 minutes.
10. Your meringue will be done when it is dry. If it seems gooey, put it in for another 10 minutes. If not, nom away!