You have to be a little patient with meringues, as they need to bake slowly and dry overnight. But the results are magnificent! It's a treat peppermint lovers will adore. They can be swirled to look like peppermints or made plain and sprinkled with crushed candy canes.
Preheat oven to 175F and line three cookie sheets with parchment paper.
Combine aquafaba and cream of tartar and whip to stiff peaks.
Slowly add in a spoonful of sugar at a time. Make sure to whip meringue at least 30-60 seconds between each addition.
Whip until meringue is stiff and glossy then add peppermint extract and whip again.
For plain meringues, load meringue into a large pastry bag.
For swirled meringues mix about 3/4 cup meringue with a couple drops of red gel food coloring, then lay out a large piece of plastic wrap. With a spoon, spread two long lines of red meringue on the plastic wrap then place white meringue on top. Fold the plastic wrap into a roll and gently press out air bubbles. Twist ends of plastic wrap and slip into piping bag. Pull one end through the tip and cut with scissors.
Pipe meringues onto cookie sheets and if desired, sprinkle with crushed candy canes or decorating sugar.
Bake for two hours.
Turn off the oven and leave the meringues in the oven overnight.
Place meringues in an airtight container and store in a cool location.