Preheat oven to 250°F.
Using a mixer, beat egg whites on medium to high speed until frothy, using a whisk attachment.
Add cream of tartar and salt. Beat on medium to high speed until they hold peaks.
Change whisk attachment to paddle attachment. Add a tablespoon of sugar at a time, beating constantly until mixture is stiff and glossy.
Add in the peppermint extract and fold in the chocolate chips.
Divide batter into bowls, as to how many colors you will be using.
Add in the food coloring and stir until you have desired color.
Cover baking sheets with parchment paper or silicone mats and drop by teaspoons onto baking sheet.
Bake 250°F for 30 minutes.
Cool completely.