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.
Notes
Typically if your meringues crack it means your oven temperature is TOO HIGH. Be sure to use an oven thermometer if this persists. It can also happen with changes in temperature, so don't PEEK on those meringues while baking, as opening the oven can cause cracks.
When stored properly, meringue cookies will last about two weeks. I don't recommend freezing meringue cookies. Store in airtight container at room temperature.
Once baked, meringues should be light and crisp, but not browned. You will know when they are done when the meringue cookie can easily be lifted from a piece of parchment paper and the bottoms are dry.