Preheat oven to 200°F and line two baking sheets with parchment or Silpat liners.

In a mixing bowl, beat egg whites, salt, and granulated sugar until foamy.

Add cream of tartar, powdered sugar, and peppermint extract and beat until stiff peaks form.

Using a small paintbrush, paint lines inside pastry bag fitted with a star tip. Fill pastry bag with meringue.

Pipe meringue onto prepared sheets, forming small kisses.

Bake for about 2 hours, then turn oven off, leave door ajar, and let meringues rest for at least 1 hour, until completely dry.

When meringues are dry, melt dark chocolate in the microwave in 30-second intervals, stirring until smooth.

Carefully dip bottoms of meringues into chocolate and place back onto cooking sheet. Let rest until set. Do not put in the refrigerator.

Store in an airtight container.