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1
Place egg whites in a large bowl.
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2
Let stand at room temperature for 30 minutes.
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3
Preheat oven to 300 degrees F. Line two very large baking sheets with parchment paper or foil; set aside.
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4
For meringue: Add salt, vinegar, and peppermint extract to egg whites.
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5
Beat with an electric mixer on medium speed until soft peaks form (tips curl).
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6
Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is nearly dissolved.
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7
Transfer meringue to a decorating bag fitted with a 1/2-inch star tip.
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8
Pipe 1-inch kisses 1 inch apart onto the prepared baking sheets.
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9
Bake all of the meringue kisses at the same time on separate oven racks for 7 minutes.
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10
Turn off oven; let meringues dry in oven with door closed for 1 hour.
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11
Lift meringues off paper or foil.
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12
Transfer to wire racks; cool completely.
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13
In a small saucepan, combine chocolate pieces and shortening.
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14
Cook and stir over low heat just until melted.
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15
Remove from heat.
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16
Spread crushed candy in a shallow dish.
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17
Dip bottoms of meringues in chocolate, then dip in crushed candies.
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18
Place on waxed paper and let stand until chocolate is set.
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19
Tip: To crush the peppermint candies, place the unwrapped candies in a resealable plastic bag; seal bag.
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20
Using a meat mallet, pound lightly to crush the candies.
