Step 1

Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper. Fit a pastry bag with a small open-star tip (such as Wilton M1). Set aside.

Step 2

Place egg whites and sugar in the heatproof bowl of an electric mixer.

Step 3

Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.

Step 4

Transfer bowl to an electric mixer fitted with the whisk attachment.

Step 5

Whisk on medium-high speed until stiff peaks form.

Step 6

Mix in peppermint concentrate.

Step 7

Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag.

Step 8

Fill bag with 1 to 2 cups meringue.

Step 9

Pipe small (3/4-inch-high) star shapes onto prepared baking sheets.

Step 10

Refill bag as necessary, adding food coloring each time.

Step 11

Bake cookies until crisp but not brown, about 1 hour 40 minutes.

Step 12

Shut the oven off and leave in the oven for 30 minutes.

Step 13

Let cool completely on sheets on wire racks then place in a sealed container.