Chocolate-Dipped Meringues

Preheat oven to 200F with racks in upper, middle, and lower thirds of oven (or use 2 racks and bake in batches). Line 1 large baking sheet with parchment paper.

Beat egg whites with cream of tartar and salt with an electric mixer at medium-high speed until it just holds soft peaks. Add sugar, a little at a time, beating, then increase speed to high and beat until meringue holds stiff, glossy peaks, then add extract.

Transfer meringue to a pastry bag fitted with tip, then dab some meringue under corners of parchment on all baking sheets to secure to paper. Pipe 3-inch-long meringues about 1 inch apart on each sheet.

Bake, switching position of upper and lower sheets halfway through baking, until dry, crisp, and firm, 2 to 2 1/2 hours. (Meringues are done when they release from parchment.)

Turn off oven and cool meringues in oven with door propped open about 1/2 inch using handle of a wooden spoon 1 hour or overnight, then slide parchment with meringues onto racks to cool completely.

Line a large baking sheet with parchment or wax paper.

Peel meringues off parchment, then dip one end of meringue (about 2 inches) into chocolate, allowing excess to drip off. Transfer meringues to lined baking sheet, arranging as close together as possible, and when baking sheet is full, freeze meringues just until chocolate is set, about 3 minutes. Remove meringues from freezer.

Notes: Do not use peppermint extract containing peppermint oil; the meringue will quickly deflate.

To avoid stickiness, try to bake meringues on a dry day.

Make ahead: Dipped meringues keep, layered between sheets of parchment or wax paper, in an airtight container at cool room temperature 1 week or frozen, container tightly wrapped in plastic wrap, 1 month. Thaw frozen meringues, still in wrapped container, until container reaches room temperature, at least 30 minutes. (Do not unwrap and open container until completely thawed.)