Instructions

1. Heat the chocolate in a microwave-safe bowl for 30 seconds, then stir. If it’s not melted completely, microwave it for another 15 seconds. Allow to cool slightly while you make your meringue.
2. Preheat oven to 275°F. Line 2 cookie sheets with parchment paper. Set aside.
3. In a stand mixer fitted with the whisk attachment, whip the egg whites on high speed until light and foamy. Slowly add in sugar, cream of tartar, and salt, and continue to whip until stiff peaks form and the sugar granules absorb completely. Add the peppermint extract and mix well.
4. Remove meringue from mixer, and spoon melted chocolate on top of the meringue. Do not mix (it will naturally swirl as you spoon it!).
5. Use 2 large spoons to scoop the meringue onto the lined cookie sheet. Clean your spoons between each scoop. Top with a sprinkle of crushed up candy canes.
6. Bake the meringues for 1 hour, then turn off your oven, open it a crack, and allow your meringues to dry out in the oven for an additional hour. Once dry and hollow sounding when tapped on the bottom transfer to a cooling rack. Enjoy!