Preheat oven to 250 degrees and line two baking sheets with parchment paper or silpats.
Add the eggwhites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Mix on low speed until frothy. Then increase the speed to medium and beat for about 1 minute, or until soft peaks form.
Turn the mixer up to medium-high and add the sugar one spoonful at a time. Once all of the sugar has been added, rank it up to high speed and whip for about 3 minutes. During these three minutes, I added the lavender extract and a tiny drops of food coloring until it was the shade I wanted.
Once stiff peaks form, turn off mixer and had half of the meringue to a piping bag fitted with a star tip. If you're making the swirled meringues, use a clean paintbrush to paint to stripes of purple food coloring up the side of a piping bag. Then add the meringue.
Pipe meringue onto the prepared baking sheets and bake for 45 minutes. Remove from the oven and let the meringues cool completely.
Enjoy or use them to decorate a cake!