Preheat oven to 200°F. Line 2 cookie sheets with parchment paper; set aside.

Beat egg whites in medium bowl with electric mixer at medium-high speed about 45 seconds or until frothy. Stir in peppermint extract and food coloring. Add sugar, 1 tablespoon at a time, while mixer is running. Continue beating until egg whites are stiff and glossy.

Drop meringue by teaspoonfuls into 1-inch mounds on prepared cookie sheets; sprinkle evenly with crushed peppermint candies.

Bake 2 hours or until meringues are dry when tapped. Transfer parchment paper with meringues to wire racks to cool completely. When cool, peel meringues off parchment; store in airtight container.