Step 1

Pre heat oven to 250 degrees F. Line two baking large sheets with parchment paper.

Step 2

Using an electric mixer (stand mixer fitted with a whisk recommended), beat the egg whites and salt on medium-high speed until they are foamy.

Step 3

Add the cream of tartar and continue beating until soft peaks have formed.

Step 4

Continue beating while slowly adding the sugar until stiff glossy peaks form.

Step 5

Set the mixer on low speed and mix in the desired amount of food coloring.

Step 6

Remove the bowl from the mixer and fold in 1/2 of the peppermint sprinkles with a spatula.

Step 7

Spoon the meringue mixture into a piping bag fitted with a large round tip. Pipe 1-inch mounds onto the parchment paper, placing them 1 inch apart. Sprinkle the tops with the remaining peppermint sprinkles.

Step 8

Bake in the oven for 1 hour. At the 1-hour mark, shut off the oven and crack the oven door for 5 minutes. At the 5 minute mark shut the door, with the oven still off, and allow the meringues to sit in the oven for 1 hour to allow them to completely dry out.