3 large egg whites
3/4 cup sugar
1/3 teas peppermint extract
red gel food coloring
1 cup heavy cream
6 ozs chocolate
Preheat oven to 175.
line two baking sheets with parchment paper. fit a pastry bag with star tip.
put egg whites and sugar in heat proof bowl of electric mixer. set bowl over pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to touch. (2-3 mins)
transfer to electric mixer and whisk on medium-high speed until stiff peaks form. mix in peppermint extract. dip toothpick in gel color and swirl through mixture.
fill pastry bag and pipe small star shapes.
bake 1 hour 40 mins and cool on rack.
heat cream in small sauce pan over medium heat, pour over chopped chocolate and gently stir. spread on bottom of meringues and cool.