Holiday Merengues

Preheat oven to 200 degrees.
Line cookie sheet with parchment paper and set aside.
Place egg whites, cream of tarter and salt in a mixing bowl.
Mix with electric mixer on medium-speed until egg whites turn foamy and just begin to turn white.
While continuing to whip, slowly add sugar – about one teaspoon at a time. Once all sugar has been added, whip on high-speed until glossy and very stiff.
Stir in your choice of extract. Vanilla, peppermint, lemon or almond work well.
Other options, such as small chocolate chips, dried fruit or crushed peppermints can also be added now or sprinkled on top before cooking in the oven.
Transfer merengue mixture to a large piping bag with a large star tip. Pipe 1/2 to 1 inch dollops onto baking sheet, 2 inches apart.
Dry in oven for 2 to 2 1/2 hours or until merengues are dry and not browned.