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1
Special equipment: a pastry bag fitted with a round tip; a small paintbrush or cotton swab
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Position oven racks in the top and bottom thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
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3
Beat the egg whites and salt with an electric mixer on medium-high speed in a large bowl until foamy.
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Add the cream of tartar and continue to beat until soft peaks form.
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5
While beating, add the sugar 1 tablespoon at a time.
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6
Continue to beat until stiff peaks form.
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Beat in the peppermint.
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8
Fold the top of a pastry bag fitted with a round tip over and down a few inches.
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9
Dip a paintbrush in the food coloring.
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10
Starting inside the pastry tip, brush a stroke of food coloring from the tip to the top of the bag.
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Repeat with 3 more evenly spaced strokes.
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12
Fill the bag with the meringue; try to spoon it directly into the center so as not to smudge the food coloring (though some smudging is inevitable).
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13
Pipe 1-inch-diameter mounds of meringue spaced 1 inch apart onto the prepared baking sheets.
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14
Bake until the meringues are no longer glossy and feel light and dry when picked up, about 1 hour.
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15
Open the oven for a few minutes, then turn it off and shut the door.
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16
Leave the meringues in the oven until they are completely dry inside, about 2 hours.
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17
The meringues can be stored in an airtight container at room temperature for up to 2 days.
