Peppermint Meringue

1. Stage

Preheat oven to 200°. Line two sheet pans with parchment paper.

2. Stage

In bowl of a stand mixer fitted with a whisk attachment, combine egg whites, cream of tartar, and salt. Beat on medium speed until whites are foamy and soft peaks form, about 1 minute. With mixer running, slowly add sugar 1 tablespoon at a time, then increase speed to high and beat until meringue is thick, marshmallow-like, and holds firm peaks, 4 to 6 minutes. Beat in peppermint extract.

3. Stage

Fit a large disposable piping bag with a large tip and fold top back to create a cuff. Using a small paint brush, paint a few thin vertical stripes of red food coloring inside bag. Rest bag in an empty drinking glass to prop it up, then use a rubber spatula to scrape meringue into piping bag. Fold back top of bag and twist top to seal.

4. Stage

Pipe 2” cookies on prepared sheet pans, leaving 1” between cookies. Bake until cookies are very crisp and hard to the touch, 1½ to 2 hours. Turn off oven and let cookies sit in oven until completely cool, about 2 hours.

5. Stage

Place peppermints in bowl of a mini food processor. Pulse until candy is broken up into fine pieces. (Alternatively, place them in a small ziptop bag and crush with a meat mallet or rolling pin.) Transfer to a small bowl.

6. Stage

In a small microwave-safe bowl, microwave chocolate chips in 30-second intervals, stirring between each, until melted and smooth.

7. Stage

Working with one cookie at a time, dip bottom of meringue in chocolate and let excess drip off. Sprinkle some crushed peppermints over chocolate and return immediately back to baking sheet. Repeat with remaining cookies, then refrigerate until chocolate is set, 15 to 20 minutes. Store in an airtight container.