Meringue Peppermint Kisses

I know, I know, this really isn't a cookie. But, it is a very yummy sweet treat perfectly designed for Christmas or any time of the year if you ask me. The original recipe is from Martha Stewart Living. My friend Carole and I have been making them
for a few years and created a slightly less complicated method from Martha's.
She pipes chocolate on the bottoms and creates a sandwich with two kisses, we either leave them plain or if dipped we use tempered or candy dipping chocolate. I prefer them without chocolate. I have included a picture of Martha's now and will upload a picture of ours when we make them on Monday.
The meringues take some time to bake, so plan accordingly, they also fare better in a dry climate. If you have a problem with humidity, store them in an airtight container with food safe desiccants.
*You will require a couple of special tools: piping bag(s) fitted with #22 star tip and a new small paintbrush. (It's MARTHA, certain complications just can't be avoided)
Two TIPS: The recipe makes a lot, so make them with a friend and split the results.
Make some creme brulee, shortbread sandwich cookies or another egg yolk only recipe at the same time since you are only using egg whites for the meringues.
Yield: Approximately 100 if you keep them single

Ingredients:
3 large egg whites
3/4 C sugar
1/2 tsp. pure peppermint extract
Red gel-paste food coloring
IF YOU WANT CHOCOLATE:
1 cup heavy cream
6 ounces good-quality semisweet chocolate, finely chopped or I like Ghiradelli Chocolate Dipping Bar. (Can be found at my Sams Club during Christmas or on line at Ghiradelli dot com.)

Preparation:
Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper, once you have made the meringue, secure the corners of the parchment with a dab of meringue. Have paint brush, food color and piping bag ready to go. ( A tall glass to rest your piping bag in when not in use is a good idea.)

In metal mixing bowl, combine egg whites and sugar. Place bowl over a pan of simmering water and stir until the sugar is dissolved. 2-3 minutes. Transfer bowl to your mixer and beat with the whisk on medium-high until you reach stiff peaks. Whip in peppermint.
With your paint brush, paint a few stripes of red food color from the tip of your piping bag almost to the top. (Martha says 2-3, we usually do 3-4) Fill your piping bag with meringue approximately 2/3-3/4 full, leaving enough room to twist the top and keep the whipped whites from overflowing when you pipe. Re-paint and refill bag as needed. The stripes will become faint as you pipe. Pipe small, 3/4 inch high star shapes onto prepared sheets.

Bake stars, approximately 1 hour and 40 minutes until crisp, but not brown. Cool on wire racks. Dip in chocolate, if desired, once the stars have cooled. Store in an airtight container.