Peppermint Meringue Cookies

Prepare

1. Preheat oven to 200°F and line 2 baking sheets with parchment paper and set aside.
2. Check that the mixer bowl and attachment are completely free of moisture or oil.

Beat eggs

1. Add egg whites to the bowl of a stand mixer fitted with a wire whisk attachment. Beat on MED speed for about 30 seconds or so, until tiny little foam bubbles appear.
2. Add salt and cream of tartar, then beat again on MED speed for about a minute, until the foam increases in volume a little.
3. Keep the mixer going on MED, and slowly pour in the sugar. I know it's a pain to do this slowly, but it does make a difference in the final product, so just take your time.
4. Once all the sugar has been added, add the peppermint and vanilla extracts and keep beating on MED speed. You'll see the mixture go from foamy and translucent to white and opaque. Your meringue batter is finished when it is thick, white, glossy, and marshmallowy.
5. Check for stiff peaks by turning off the mixer, and removing the whisk attachment. Turn it upside down so the whisk is pointing towards the ceiling. If the meringue batter stays pointing up, and doesn't fold back on itself, those are stiff peaks, and your batter is ready.

Pipe

1. Fit a piping bag with an open star tip (I've linked to the one I use below in the "chef tips" section). Use a butter knife or toothpick to spread 3 thick lines of red gel food coloring on the inside of the piping bag, spread out so there is an even amount of space between each line.
2. Fill the piping bag 2/3 or 3/4 of the way with the meringue batter. Hold the piping bag directly over the top of the prepared baking sheet.
3. Pipe any shape you'd like. I prefer to hold the bag about 1/2 inch above the baking sheet, and just gently squeeze the bag, lifting as you squeeze, then stop squeezing but keep lifting to finish and give the meringue a "chocolate kiss" like shape. Keep about an inch in between each meringue to make sure adequate air flow will get to all sides of the meringues in the oven.
4. Repeat with all the batter.

Bake

1. Add baking sheets to preheated oven and bake for 1 hour. Once the baking time has elapsed, turn off the oven and keep the door closed, but leave the meringues in there for another 1-2 hours. This ensures they are fully baked without getting browned.
2. You'll know the meringues are ready to come out of the oven when they are light, dry, and come off the baking sheet very easily.
3. Add meringue cookies to a wire cooling rack to finish cooling (if they aren't cooled already).

Dip

1. Add a piece of two of parchment paper to your cutting board, counter, or other flat work surface. Dip the bottoms of the meringue cookies in the melted dark chocolate, then into the crushed peppermint. Place on the parchment paper, then repeat with remaining cookies.