Ingredients:
3 large egg whites, room temperature
1/8 tsp. kosher salt
1/3 cup sugar
1/8 tsp. peppermint extract
12 drops of food coloring
Preheat oven to 200 degrees. line a baking sheet with parchment paper. Using an electric mixer, beat egg whites and salt on medium-high speed until white and foamy, about 1 minute. With the mixer running, gradually add sugar in 3 additions, beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract; Beat to blend, about 1 minute.
Dot coloring over surface of meringue; DO NOT STIR (the coloring will form swirls when piped). Spoon meringue into a pastry bag, and cut the end about 1/2". (for an alternative use a plastic freezer bag) Twist top; pipe 1"rounds onto prepared sheet, spacing 1" apart.
Bake meringues until dry, about 2 1/2 hours. Let cool completely, about 1 hour (meringues will crisp as they cool) Do Ahead: Can be made 2 days ahead. Store airtight at room temperature between sheets of parchment or waxed paper.
I am making this recipe on Saturday. In the comments, I will share my experience!