Peppermint Bark Meringues

Preheat the oven to 225 degrees. Line two baking sheets with parchment paper or silicone baking mats. Pour a little vinegar on a paper towel and wipe out the mixing bowl and whisk attachment to remove any grease. Then wipe out the bowl for the egg whites.

Carefully separate the egg whites from the yolks, ensuring no yolk contaminates the whites—any fat will prevent stiff peaks from forming.

Add egg whites and cream of tartar to the stand mixer bowl. Beat on high speed until soft peaks form (about 2–3 minutes). Gradually add the sugar. Continue beating until stiff, glossy peaks form and the sugar is fully dissolved (about 5–7 minutes). Beat in peppermint extract until just combined.

Using a small brush or skewer, paint 3–4 stripes of red gel food coloring inside a large piping bag fitted with a large star tip. Gently fill the bag with the meringue and pipe 1½-inch swirls onto the prepared baking sheets.

Bake for 1 hour, then turn off the oven and let meringues rest inside for another hour to dry completely. Do not open the oven door during baking or cooling, as humidity can cause cracking or stickiness.

Melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Dip the bottoms of cooled meringues into melted chocolate, then into crushed peppermint candies. Place on parchment to set until firm.