Preheat the oven to 200 degrees F.
Line a baking sheet with parchment paper. Set aside.
In the bowl of a stand mixer or large bowl, beat egg whites, cream of tartar, extract and salt on medium speed until soft peaks form.
Gradually add the sugar 1 tablespoon at a time, beating on high speed until stiff peaks form.
Using a food-grade paint brush, add stripes to the inside of a plastic decorator piping bag fitted with a large star or round tip.
Gently fill the bag with the meringue - taking care to not deflate the meringue.
Pipe the cookies onto the prepared baking sheet.
Bake for 90 minutes or until cookies are set.
Turn the oven off and leave the oven door slightly open for about 60 minutes.
Remove the cookies from the oven. They should feel dry to the touch andhave a hollow sound when tapped.
Store in airtight container.