Chocolat-Peppermint Meringues

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   1. Preheat oven to 200 degrees F. Line 2 cookie sheets with parchment paper.

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   2. In medium bowl, mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually beat in sugar until sugar dissolves and meringue stands in stiff, glossy peaks when beaters are lifted.

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   3. spoon meringue into large plastic bag with one corner cut to create small hole. Pipe meringue into 1 inch rounds, 1 inch apart, on prepared sheets.

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   4. Bake one hour and 30-40 mins or until crisp but not brown, rotating sheets between oven racks halfway through baking. Cool completely on sheets on wire racks.

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   5. Meanwhile, in food processor, pulse candies until finely chopped; place on a plate or bowl. In small bowl, microwave chocolate on medium 1 minute 30 secs. or until melted, stirring every 30 secs.

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   6. line large jelly roll pan with waxed paper. Dip bottom third of each cookie in chocolate, then in candies. Place on prepared pan; let stand until set. store in airtight containers, layered with waxed paper, at room temp. up to 3 days or in freezer up to 1 month.

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   7. Can also do with chopped almonds and add 1/4 t. almond extract to meringues.

* Per serving · 4 servings · Values may vary.