About 48 small white piped meringue kisses lightly flavored with peppermint extract.

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Heat the oven to 200°F. Line two baking sheets with parchment. In a clean grease-free mixer bowl, beat 3 room-temperature egg whites with 1/4 tsp cream of tartar and 1/16 tsp fine salt to soft peaks.
With the mixer running, add 3/4 cup superfine sugar gradually, a spoonful at a time, and continue beating until stiff, glossy peaks hold and the sugar feels dissolved. Briefly beat in 1/4 tsp peppermint extract.
Pipe about 48 small even kisses, approximately 1 inch wide, onto the lined sheets with space between them. Bake on two racks at 200°F about 90 minutes, swapping positions halfway if oven heat is uneven, until dry and lifting cleanly from parchment.
Turn off the oven and leave the closed door shut for about 2 hours while the meringues cool and dry. Transfer to an airtight container only after fully cool; record actual crispness and yield in a kitchen trial.

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Additional chilling, resting or cooling time: 120 minutes, included in the total.

Untested estimate: ninety-minute 200°F bake plus two-hour cooling in the turned-off closed oven; egg whites at room temperature before prep.