Preparation

• Preheat your oven to 200°F (93°C). This low temperature is perfect for drying out the meringues without browning them.
• Line two baking sheets with parchment paper to prevent sticking and allow for easy cleanup.
• In a clean mixing bowl, combine the room temperature egg whites, lemon juice, and a pinch of salt. Beat on medium speed until frothy using a hand or stand mixer.
• Gradually add the granulated sugar about a tablespoon at a time, beating on high speed until stiff peaks form and the mixture is glossy.
• Fold in the vanilla extract and peppermint extract gently with a rubber spatula to incorporate without deflating the mixture.
• Dip a toothpick into the red gel food coloring and swirl it gently into the meringue for a marbled festive effect, being careful not to overmix.
• Transfer the meringue mixture into a piping bag fitted with a star tip. Pipe small kisses onto the prepared baking sheets, leaving space between each.
• Bake for about 1.5 to 2 hours until completely dry and easily lifted off parchment paper without sticking.
• Turn off the oven and let the meringues cool inside with the door slightly ajar to prevent cracks. Once cooled, store in an airtight container.