Preheat the oven to 350°. Line 2 baking sheet with parchment.

With an electric mixer fitted with the whisk attachment, beat the egg whites until you have soft peaks, about 5 minutes. Add the sugar, 1/2 at a time, and beat for about 30 seconds in between until you have all the sugar added. Continue beating at high speed until glossy stiff peaks form in about 2 minutes. The beaks should be stiff enough that when you hold the whisk up the peaks don't fall. Add the vanilla extract and one drop of red food color and beat for 1 more minute. The peaks should still be very stiff. If not, keep beating on high speed. Using a spatula, fold in the cream of tartar and cornstarch.

Spread the pavlovas into 10 4" circles and using the back of a large spoon to slightly spread out making the edges taller than the middle. You want a spot to put your scoop of ice cream.

Place the pavlova in the oven and as soon as you shut the door, reduce heat to 200°. Bake until the pavlovas are firm and dry, about 90 minutes total. Rotate the baking sheet if you notice some edges getting brown.

Turn the oven off and let the pavlovas cool inside the oven. Once the pavlovas are cool, you can store them in a airtight container at room temperature for up to 2 days or serve immediately.

You can store with or without the chocolate coating. If you want to go on and get them ready then melt the chocolate chips and using a small spatula put a coating of the chocolate on the bottoms of the shells and dip into the crushed peppermint. Once this has firmed up then store in airtight container

When ready to serve put the chocolate peppermint coated pavlova on a plate or blow and top with a big scoop of ice cream and sprinkle some more peppermint candies on top for a garnish.