Ingredients
3 large egg whites1 teaspoon water1 teaspoon white vinegar1 teaspoon vanilla extractDash salt2 drops red food coloring, optional1 cup sugar1/2 cup semisweet chocolate chips1 teaspoon shortening1 cup heavy whipping cream2/3 cup crushed soft peppermint candiesChocolate curlsAdditional crushed soft peppermint candies
Preparation
Let egg whites stand at room temperature 30 minutes. Add water, vinegar, extract, salt and, if desired, food coloring; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved.
Preheat oven to 300°. With a pencil, draw three 8x5-in. rectangles on parchment. Place paper, pencil marks down, on baking sheets. Spread meringue evenly over each rectangle.
Bake 20 minutes. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove from oven; cool on baking sheets. When cooled completely, remove meringues from paper.
In a microwave, melt chocolate and shortening; stir until smooth. Spread a third of the chocolate mixture over each meringue. In a large bowl, beat cream until stiff peaks form; fold in peppermint candies.
Place a chocolate-covered meringue on a serving plate; top with a third of the peppermint cream. Repeat layers twice. Top with chocolate curls and additional crushed candies.
