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["Preheat oven to 200u00b0F.", "Line 2 sheet pans with parchment paper.", "In a large mixing bowl or stand mixer, whisk egg whites and cream of tartar on high speed until frothy. Pour in sugar little by little until all the sugar has been added. Add peppermint and vanilla extracts. Whip whites until stiff peaks form when whisk is lifted from meringue, about 5-8 minutes.", "Turn a piping bag inside out onto a tall glass so it stands up. (The tip will be resting on the inside of the glass, and the outer edges of the piping bag will be draped over the top edges of the glass so you can paint on the inside of the piping bag with ease). Use a small paint brush to brush stripes of red food coloring gel from top to mid-length of the piping bag. Turn piping bag back right side out and fill piping bag with stiff meringue.", "Gently massage the color into meringue in the piping bag. Cut a 1-inch tip off the bag. Pipe quarter-sized mounds 1/2 inch apart from each other on sheet tray. Apply pressure to make the quarter-sized mound, then lift piping bag up and allow the tip to fall on one side, creating a ""kiss"" shape.", "Bake meringues on racks in upper third and lower third of oven for 30 minutes, then switch pan positions. Continue to bake until meringues appear crisp, 30-40 minutes.", "Check to see that meringues are done. Add time as needed.", "For cookies that are crisp to the center, turn off oven and leave meringues in oven until cool and crisp, about 1 hour. For cookies that are slightly chewy in the center, set sheet pans on cooling racks at room temperature for cookies to cool.", "Serve meringues, or store in an airtight container at room temperature up to 1 week."]
