Preheat your oven to a gentle 200°F (93°C) and line two baking sheets with parchment paper.

In a clean bowl of a stand mixer fitted with a whisk attachment, add the egg whites and beat on medium speed until frothy, about 1 minute.

Add the cream of tartar and continue beating until soft peaks form.

Gradually add the granulated sugar, one tablespoon at a time. Increase mixer speed to high and beat until stiff, glossy peaks form, about 6 to 8 minutes.

Add the vanilla or peppermint extract and mix briefly. Optionally, divide the mixture and fold in gel food coloring.

Fit a piping bag with a star tip and pipe 1 to 1.5 inch kisses onto the prepared baking sheets, leaving space between each.

Bake for 90 minutes, avoiding opening the oven door.

After baking, turn off the oven and crack the door slightly to let meringues cool for an hour.

Lift the meringues from the parchment and store in an airtight container at room temperature.