Minty Meringues

Beat egg whites until foamy in a large bowl at high speed; sprinkle cream of tarter, salt, and food coloring over the egg whites and continue beating until soft peaks form. Gradually add sugar, 1 Tbs. at a time, beating until stiff peaks form. Beat in flavorings just until blended. Spoon meringue into decorating bag fitted with No. 30 star tip; pipe out meringue stars onto 2 large foil-lined baking sheets. Bake at 225 degrees F for 45 minutes; turn of oven and let dry in oven 1 hour. Remove from oven and let dry completely on a wire rack. Layer stars between strips of waxed paper in an airtight container. Store at room temperature for up to 1 week or freeze for several weeks. Makes 20 dozen.