You will need:
- 3 large egg whites, room temperature
- 1/8 tsp kosher salt
- 1/3 cup sugar
- 1/2 cup powdered sugar
- 1/8 tsp peppermint extract
- red food coloring
Fill the bag with the remaining meringue and continue piping your 1 inch rounds onto the baking sheet. Makes about 60. Bake meringues until dry, about 2 1/2 hours. Let cool completely, about 1 hour (meringues will crisp as they cool).
They can be made 2 days ahead. Store in an airtight container at room temperature.