• 1. Preheat the oven to 200 degrees F.
• 2. Line a baking sheet with parchment paper. 
• 3. Place egg whites and salt in the stand mixer and mix at medium speed until frothy.
• 4. Add cream of tartar and mix at medium high speed. 
• 5. Beat in sugar, 1 tbsp at a time. Tip: this step is very important, do not add all the sugar at one  time, add it in slowly. 
• 6. Add in peppermint extract and mix.
• The meringue will start to become stiff with peaks. To check if it is ready, roll a pinch of the meringue mixture between your thumb and finger and feel for any gritty sugar. If there is any present, continue to beat the meringue until it is gone and stiff peaks form.
• 7. Add several drops of red food coloring until you reach the desired peppermint-like color.
• 8. Prep a large piping bag by snipping the end and inserting a large star tip. Fold the pastry bag over and place inside of a glass or jar. Fill the bag with the pink meringue.
• Tip: I like to use a 1M piping tip to get the best shape.
• 9. Squeeze out any air bubbles and twist the top of the bag.
• 10. Hold the pastry bag straight up and down on the pastry sheet, pipe out about 2 Tbsp of meringue, gently pulling away when you have reached your desired height and size. 

Meringue tip:

• Meringues don't spread however, you don't want to place them too close as they need proper air flow during baking and dry time.
• 11. Bake for 1 hour and let stand as the oven cools to dry 2 hours or over night. Alternatively you can move the festive cookies to wire racks to cool.
• 12. For decorating melt the chocolate in a double boiler or microwave. Dip each meringue half way into the chocolate and place on a parchment lined cookie sheet.
• 13. Finally, sprinkle crushed candy cane onto each cookie.