Add egg whites to mixing bowl and allow to stand for 30 minutes to bring to room temperature.

Add peppermint and salt to egg whites and begin beating on medium speed until mixture is white and foamy.

Gradually begin adding sugar, 1 tablespoon at a time, and continue mixing after each addition until sugar is fully dissolved.

Continue beating until mixture is white, glossy, and is forming stiff peaks.

Attach an open star tip onto a pastry bag. Paint stripes using a new, clean, small paint brush on the inside of the pastry bag.

Transfer meringue mixture to the pastry bag with tip attached.

Pipe mixture to 1.5-2 inches in diameter on a parchment lined baking sheet. Be sure that meringues are about an inch apart because they do spread just a bit.

Bake in a 200° oven for about 1 hour - 1 hour 20 minutes, until meringues are firm to the touch, but not yet browning.

Remove from oven and allow to cool completely. Transfer to a dry, air-tight container and store at room temperature.