Preheat the oven to 100 degrees celsius or 220F.
On a large sheet of parchment, mark and draw circles of 3 times , 8 inches in diameter. Place this sheet on a large baking sheet.
In a large bowl, add the egg whites and the cream of tartar. Using a hand mixer or a stand mixer with whip attachment. Whip the egg whites on high speed until soft peaks are formed.
Turn the speed to low - medium and gradually add the sugar, whip until stiff peaks are formed.
Scrape down the sides of the bowl with a spatula.
Add the rose water and whip on low for about 30 seconds.
Scoop out the meringue on the parchment with circles.
Scoop the meringue for about 1-1.5 inch high. Swirl on top with the spatula or the back of a spoon.
Using a tooth pick and some gel food colouring you draw some swirls around to give a peppermint swirl look.
Place the baking sheet in the oven and bake for 1:30 hours.
Try to not open the oven mid bake. Once its baked, let it cool down in the oven so it does not crack the pavlova.