Directions

1. Put egg whites in a stand mixer bowl or large mixing bowl. Set bowl in a shallow bowl of warm water and let egg whites come to room temperature, about 30 minutes. Meanwhile, line 2 sheet pans with parchment paper and set aside. Preheat oven to 200°F.
2. Fold a 3- to 3-1/2-inch cuff to the outside over the open end of a 16-inch disposable piping bag. Put one hand into bag to open up the inside, and then hold bag with the other hand near the base to keep it open. Using a fine paint brush, draw 4-6 fine lines of red food coloring gel inside bag, starting from about 1 inch from tip and extending to near folded edge. (It's okay if lines get a bit messy.) Set bag inside a tall glass or jar and repeat to stripe a second bag. Pro Tip: If you don't have a fine paint brush, you can use a cotton swab, though it won't be as easy to get neat lines.
3. Add cream of tartar to egg whites and whip on high speed with a mixer until egg whites are frothy, 20-30 seconds. Continuing to beat on high speed, gradually pour in sugar over 1-1 1/2 minutes (about 1 Tbsp. every 10 seconds) until all has been added. Scrape inside of bowl and add vanilla and peppermint extracts. Whip whites on high speed, stopping to scrape bowl once or twice, until completely straight, stiff peaks form when whisk is lifted from meringue, 6-8 minutes total. (To check, you may need to remove the bowl and beater from the mixer, tap the meringue off of the whisk, then dip the whisk down into the meringue again.)