Preheat your oven to a low temperature of 200°F (90°C) and line a baking sheet with parchment paper.

In a clean mixing bowl, beat room-temperature egg whites on medium speed until frothy with soft peaks, about 2-3 minutes.

Gradually add sugar, one tablespoon at a time, whisking for 5-7 minutes until glossy and stiff peaks form.

Gently mix in peppermint extract and red food coloring, using a spatula to create swirls without deflating.

Pipe small mounds of meringue onto the prepared baking sheet, spacing them about an inch apart.

Bake in the preheated oven for 1.5 to 2 hours, until dry and lift easily off the parchment.

Turn off the oven and let the meringues cool inside for at least an hour before serving.