Preparation Steps

• Preheat oven to 175°F. Line 2 baking sheets with parchment paper. Fit a pastry bag with a small open-star tip (such as Wilton M1). Set aside.
• Place egg whites and sugar in a heatproof bowl of an electric mixer.
• Set bowl over simmering water and stir gently until sugar dissolves and mixture is warm to the touch, about 2 to 3 minutes.
• Transfer bowl to electric mixer fitted with whisk attachment and whisk on medium-high speed until stiff peaks form.
• Mix in peppermint concentrate thoroughly.
• Using a small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag.
• Fill pastry bag with 1 to 2 cups of meringue mixture.
• Pipe small star shapes about 0.75 inches high onto prepared baking sheets.
• Refill bag as necessary, adding more red food coloring each time.
• Bake meringues until crisp but not brown, about 1 hour 40 minutes.
• Turn oven off and leave meringues inside for 30 minutes to dry.
• Let cool completely on wire racks then store in a sealed container.