Preheat your oven to 200°F (93°C).
In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
Gradually add the sugar, continuing to beat until stiff peaks form and the mixture is glossy.
Mix in the peppermint extract and any desired food coloring gently.
Transfer the meringue mixture to a piping bag fitted with a star tip.
Pipe the meringue onto parchment-lined baking sheets in desired shapes.
Bake in the preheated oven for 1.5 to 2 hours until dry and crisp.
Turn off the oven and let the meringues cool inside for another hour.
Remove the meringues from the parchment and store in an airtight container.
