Arrange oven racks to centre position and one below. Preheat oven to 200°F; line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the whisk attachment, combine aquafaba, sugar, and cream of tartar. Beat on medium for 1 minute. Increase speed to high and beat until thickened and stiff peaks form, 8 to10 minutes.
Separate meringue mixture evenly into three bowls. Add ¼ tsp of Strawberry Swirl to one bowl, and if using, add a couple drops of red food colouring.
In second bowl, add ¼ tsp of Blue Freeze flavour and a couple drops of blue food colouring (if using) and fold in.
In third bowl, add ¼ tsp of Candied Peach and a couple drops of yellow food colouring (if using) and fold into meringue.
Scrape into piping bags fitted with a ½-inch crown or plain tip. Pipe the meringue into ¾ -1 inch circles spaced ½-inch apart onto prepared baking sheets. Repeat this step for each flavour.
Bake meringues without opening the oven for 1 hour. Switch and rotate the baking sheets and continue baking until meringues are dry and firm to the touch and easily lift off the paper, 40 to 60 more minutes.