created by Julie Van Rosendaal
In a small dish, stir together the sugar and cornstarch. In a large, clean glass or stainless steel bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar a bit at a time, beating constantly until the mixture holds stiff, glossy peaks. Beat in the vinegar and peppermint extract. Fold in the chopped chocolate.
Spoon mounds of meringue about an inch apart on a foil or parchment lined baking sheet. Bake for 1 hour, at 250F until crisp and dry. Let the meringues cool before peeling off the foil or parchment.