In a clean, dry mixing bowl, beat the egg whites and cream of tartar using an electric mixer on medium speed until soft peaks form.
Add Sugar Gradually:
Gradually add the granulated sugar, 1 tablespoon at a time, while continuing to beat the mixture on high speed. Beat until stiff, glossy peaks form.
Add Flavors:
Gently fold in the vanilla extract and peppermint extract.
Add Food Coloring (Optional):
If using food coloring, divide the meringue into two bowls. Add a few drops of red food coloring to one bowl and gently fold to create a pink meringue mixture. Use a spoon or piping bag to create a striped effect by spooning both white and pink meringue into a piping bag without mixing them.
3. Pipe Meringues:
Pipe Shapes:
Using a piping bag fitted with a large star tip, pipe meringue onto the prepared baking sheets in small, 1-inch rounds. Alternatively, you can use a spoon to dollop the meringue onto the baking sheets.
Create Stripes (Optional):
If using food coloring, you can also create a striped effect by gently swirling a toothpick through the meringue.
4. Bake:
Bake:
Bake in the preheated oven for 1.5 to 2 hours, or until the meringues are dry and crisp and easily lift off the parchment paper.
Cool:
Turn off the oven and let the meringues cool completely in the oven with the door slightly ajar.
5. Dip and Decorate:
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