Heat oven to 175°F.

Line 2 large cookie sheets with cooking parchment paper.

In large bowl, beat egg whites and cream of tartar with electric mixer on medium speed until soft peaks form.

Beat in peppermint extract and salt.

Gradually add sugar, 2 tablespoons at a time, beating on high speed until stiff glossy peaks form and sugar is dissolved.

Spoon half of meringue into medium bowl; add food color.

Beat until well blended.

In large decorating bag fitted with #827 star tip, place spoonfuls of white and red meringue side by side, alternating colors and working up from tip of bag.

Do not mix colors together.

Onto cookie sheets, pipe meringue into 1-inch mounds.

Bake 3 hours or until meringues are dry to the touch.

Turn oven off; leave meringues in oven with door closed 1 hour.

Finish cooling at room temperature, about 45 minutes.

Remove meringues from parchment paper.

Store tightly covered at room temperature.