Peppermint Meringue Cookies

Melt in your mouth Peppermint Meringue Cookies dipped in dark chocolate!

Ingredients

 4 egg whites, room temperature

 1 Tbsp white vinegar

 1 Tbsp cornstarch

 1 cup granulated sugar

 1/2 tsp peppermint extract

 10 oz Ghirardelli dark chocolate wafers, melted

 3 peppermint candy canes, crushed (optional)

Instructions

In a clean, dry mixing bowl, whisk the egg whites for 30 seconds until frothy.

Add in vinegar and cornstarch, whisk with electric mixer for 1 minute. 

While beating, slowly add the sugar in a steady stream. 

Add peppermint extract.

Beat for 4 minutes on high until stiff peaks form.

Spoon into a large pastry bag with tip, pipe on parchment paper lined baking sheets.

Bake in a 200 degree oven for 80 minutes. Turn oven off and allow meringues to set 4 hours or overnight.

Once set, dip into melted chocolate, add crushed candy canes, and return to parchment paper to set. ENJOY.