Preheat the oven to 250°F.
Using a box grater, slice/shred the chocolate. Don't let the chocolate melt on your hand. Stop for a minute if you need to.
In a bowl of your stand mixer fitted with the whisk attachment, beat the egg whites on low until frothy, then increase the speed to medium high and mix until stiff peaks form when you lift out the whisk, 5-7 minutes.
Turn the speed to low and slowly add the sugar, 1 tablespoon at a time. You will know this is done when the meringue holds on to the whisk and keeps the shape when you take it off.
Gently fold in the chocolate and peppermint using a spatula. Do not overmix.
Pipe the meringues, or drop by spoonful, onto a parchment lined baking sheet.
Bake for 50 minutes or until you can lift the meringues off the parchment without them sticking.