Prepare ingredients for the cookies. You can choose a color of your preference. Egg whites should be at a room temperature.
Using a stand up mixer, on high, beat egg whites together with sugar.
Add in salt and cream of tartar, beat until stiff peaks; it will take about 10 minutes.
In a pastry bag or a ziplock back with a tip, put a few drops of food coloring. Spoon in meringue mixture.
Pipe out small/medium size meringue cookies. Bake them at 200 °F for about 90 minutes. Allow them to cool completely in the oven to prevent them from cracking.
For the minty dip, place chocolate in a bowl with shortening. Melt chocolate using a microwave, be sure to stir every 20 seconds. Crush candy canes in a ziplock bag, to avoid the mess.
Dip meringue cookies into chocolate, followed by crushed candies.