Preheat oven to 300 Deg (or 275 for Convection). Line cookie sheets with parchment or silicon bake mats. If using parchment, dot a little meringue under the corners to stick it to the baking sheet.

In a bowl of a stand mixer, whip the eggs with the whisk attachment on medium speed until frothy. About 2 minutes. Add in the salt, cream of tartar and half the sugar and whip until soft peaks form. Add in the remaining sugar and whip until the meringue is stiff and glossy and holds firm peaks. About 6-7 minutes. Remove bowl from stand mixer, scrape all the meringue off the whisk then fold in the peppermint chips carefully

Drizzle a tablespoon of the melted dark chocolate spread over the meringue, scoop out a heaping two tablespoons of the meringue with a spoon and scrape onto the prepared baking mats with another spoon, slightly swirling the chocolate spread. If the spread is starting to get too mixed into the meringue with each scoop of the spoon, rinse spoons before scooping more, drizzling more chocolate spread and repeating. Place the scoops of meringue 1-2 inches apart on the baking sheets.

Bake for 30 min. Turn off oven, let cool for 20 minutes then remove from oven and cool completely, another hour or so.

Drizzle melted chocolate over the tops of some for a more chocolatey flavor. Let the chocolate firm up before serving. These will store up to a week kept in an airtight container. They make for great cookie exchange cookies - just be careful when wrapping them us since the are a more crumbly, delicate cookie.