Peppermint meringue kisses a joined together by chocolate and add a crisp counterpoint to a minty dessert.
Preheat oven to 200 degrees. Lightly coat a parchment-lined baking sheet with spray. Whisk egg whites and sugar in a heatproof mixing bowl set over simmering water. Whisk until sugar dissolves and mixture is warm. Attach to mixer, add cream of tartar, and whisk on high until mixture is cooled, about 10 minutes. Reduce speed to medium-low. Add peppermint and food coloring.
Transfer to a pastry bag with a 3/8-inch plain tip (Ateco No. 803). Pipe kisses on sheet, 1 inch apart. Bake until firm and easily removed, 1 1/2 to 2 hours.
Spread bottom of a kiss with chocolate, add a second kiss, and lay on its side until set. Repeat.