Pre-heat oven to 200oF (93°C). Line two baking sheets with parchment paper or silicone baking mats.
In the bowl of stand mixer, fitted with a whisk attachment, beat egg whites with and cream of tartar together on low for 1 minute until foamy.
With mixer running low speed, gradually add sugar into mixer, one tablespoon at a time.
Stir in peppermint extract.
Continue to whip egg whites on medium speed until stiff peaks form, about 7 minutes.
Add a few drops of red food coloring, and stir with a spatula. You can mix less if you want a more swirled effect. Or until a uniform pink color is achieved. You can also use a clean paintbrush and paint stripes of coloring on the inside of a piping bag to achieve a striped effect.
With a piping bag fitted with a #32 star tip. Transfer meringue to bag. Pipe 1-1/4-in.-diameter cookies 2 in. apart onto baking sheets.
Bake 40-45 minutes or until firm to the touch. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove from oven; cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.