These Peppermint Meringue Cookies are light, airy, and have just the right amount of peppermint.
Preheat oven to 200 degrees F (93 degrees C). Line 2 baking sheets with parchment paper, set aside.
In a large bowl beat the egg whites, cream of tartar, peppermint, and salt with a mixer on medium until soft peaks form. Gradually add the sugar, 1 tablespoon at a time beating on high. Beat well after each addition. Beat until stiff peaks form.
Place a pastry bag fitted with a large star tip inside a large cup and fold excess over top of the cup. This will help hold the pastry bag in place making it easier to paint the stripes and fill with meringue. If desired, using a small paintbrush paint small stipes up the sides of the pastry bag. Carefully spoon the meringue into the bag. Pipe 1" diameter cookies onto prepared baking sheet about 1" apart.
Bake for 1 1/2 hours or until meringues appear dry and firm when lightly touched. Remove and cool on a wire rack.