Preheat the oven to 90 ºC and like a baking tray with baking paper.

In a mixing bowl whisk the egg whites until foamy. Add the cream of tartar.

Gradually add the sugar on a high speed until peaks form and the sugar has dissolved – this should take about 5 minutes. Then gently, fold in the peppermint essence.

Fit a piping bag with a large star nozzle. With a fine pastry brush, brush 3 even strips of red food colouring on the inside of the bag. Carefully fill the bag with the meringue.

Pipe the meringues onto the lined tray. Place into the oven and bake for about 1 hour. Be sure to turn the tray in the oven halfway through the cooking time. Remove from the oven and allow to cool completely.