Preheat oven to 200 degrees F. Line a cookie sheet with parchment paper; set aside. In a large bowl, combine egg whites, cream of tartar, peppermint extract, and salt. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, about 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).

With a clean small paintbrush, brush stripes of red paste food coloring on the inside of a pastry bag fitted with a 1/2-inch open star tip. Carefully transfer meringue into the bag. Pipe 2-inch stars 1 inch apart onto prepared cookie sheet.

Bake in the preheated oven for 1-1/2 hours or until meringues appear dry and are firm when lightly touched. Transfer cookies to a wire rack; let cool. Makes about 24 cookies.

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.