Prepare the Meringue Mixture

1. Preheat the Oven: Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper.
2. Beat the Egg Whites: In a large mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form.
3. Add Sugar Gradually: Gradually add the sugar, one tablespoon at a time, while beating on high speed. Continue beating until stiff, glossy peaks form, about 5-7 minutes.
4. Add Peppermint Extract: Gently fold in the peppermint extract until just combined.

Pipe the Meringues

1. Prepare the Piping Bag: Fit a piping bag with a star tip and add a few drops of red gel food coloring along the inside of the bag for a striped effect.
2. Fill the Bag: Spoon the meringue mixture into the prepared piping bag.
3. Pipe Meringues: Pipe 1-inch meringue swirls onto the prepared baking sheets, leaving some space between each.

Bake and Cool

1. Bake: Place the baking sheets in the oven and bake for 1 hour and 30 minutes, or until the meringues are dry to the touch and easily lift off the parchment paper.
2. Turn Off the Oven: Turn off the oven and let the meringues cool inside for 30-40 minutes.
3. Remove and Store: Remove from the oven and store in an airtight container at room temperature.