Set the oven to 200°F (93°C) and line two baking sheets with parchment paper.

In a clean, grease-free stand mixer bowl fitted with the whisk attachment, beat the egg whites on medium speed until foamy, about 1 minute.

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

With the mixer running, add the granulated sugar one tablespoon at a time, allowing each addition to dissolve fully.

Increase the mixer speed to high and beat for 6–8 minutes until stiff, glossy peaks form.

Add vanilla or peppermint extract and beat briefly to combine.

Divide the mixture into separate bowls if using gel food coloring. Fold in the coloring gently.

Fit a piping bag with a star tip and pipe 1 to 1.5 inch wide kisses onto the prepared baking sheets.

Bake for 90 minutes without opening the oven.

Turn off the oven, crack the door slightly, and leave the meringues inside for 1 hour to cool gradually.

Once fully cool, gently lift the meringues off the parchment paper and store in an airtight container at room temperature for up to 2 weeks.