Preheat oven to 200°F.

Line 2 baking sheets with parchment paper; set pans aside.

Using an electric mixer fitted with whisk attachment, beat egg whites until foamy.

Add cream of tartar and ¼ cup of the sugar; beat until well combined. Add the remaining sugar in 2 more ¼ cup additions, beating after each addition.

Add peppermint extract and beat until well combined.

Fit a pastry bag with a large open star tip. (Note: I used an Ateco #827 tip)

Using a small paintbrush, paint the food coloring gel on the inside of the bag from the tip to the top of the bag. Repeat process with 3 more evenly spaced stripes.

Fill the pastry bag with meringue. (Note: Use a spoon to drop meringue into center of the bag so as not to smudge the lines of food coloring. If you need to refill the pastry bag, add more food coloring before adding more meringue.)

Pipe 1” diameter meringues onto prepared pans, leaving at least 1” between each meringue.

Bake for 1½ hours, or until meringues are crispy but not brown.

Turn off oven and crack door slightly. Leave meringues in oven for 1 more hour, or until completely cooled.