Bring egg whites to room temperature before whipping—they'll reach stiff peaks faster and create a more stable, voluminous meringue with better texture.

Add cream of tartar once egg whites are foamy but before adding sugar; this acid prevents overbeating and ensures your meringues won't weep or collapse during baking.

Add granulated sugar one tablespoon at a time while beating to ensure complete dissolution and achieve glossy, stiff peaks that hold their shape perfectly.

Fold vanilla and peppermint extracts in gently at the very end using a spatula to preserve the meringue's airiness, and use ¼ teaspoon peppermint to avoid overpowering the vanilla.

Bake at 200-225°F for 60-90 minutes until crispy and dry inside; this gentle heat prevents browning, keeps them white, and ensures the delicate structure sets properly without cracking.