RECIPE PREP: Preheat oven to 275°F. Line 2 baking trays with reusable silicone baking mats or parchment paper. Fit a disposable piping bag with a Wilton 1M metal tip.

1. Separate egg whites from yolks. Don’t let one drop of yolk mix with the whites. This is important! Add egg whites to the bowl of a stand mixer with whisk attachment. Beat on medium-low speed (about 30 seconds) until the egg whites become light and frothy. Add cream of tartar and continue mixing.
2. Slowly (over a span of 2 minutes) add sugar, one tablespoon at a time, until all of the sugar has been added. Once sugar is fully incorporated, beat the mixture on medium speed about 3 minutes until stiff peaks form. The meringue should be thick and glossy. Add peppermint extract. Mix until just combined.
3. With a thin food paint brush (or dessert spoon), paint 4 vertical stripes of red gel food coloring inside the prepared piping bag. For thin red accents around the edges, paint the 4 lines 1/4-inch thick. For a red/white candy-cane look, paint lines 1-inch thick.
4. Carefully fill piping bag with meringue. Try not to smudge the painted lines. Pipe 1-inch meringues onto prepared baking trays, leaving 1 inch between cookies.
5. Bake cookies 60 to 65 minutes, or meringues are until dry and crisp. Turn off the oven. Open the oven door. Let the meringues remain inside the oven for 1 hour, or until cooled to room temperature.