Step 1

Preheat the oven to 200°F. Line a baking sheet with parchment paper or a silicone liner.

Step 2

In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and cream of tartar and whisk on medium speed until frothy.

Step 3

Gradually add in granulated sugar about 1 tablespoon at a time and increase mixer to medium-high speed. Beat egg whites until stiff peaks form (about 5-6 minutes).

Step 4

If you want to make multiple flavors/colors, divide the meringue into small bowls. Then add in the your desired extracts and food coloring and very gently fold until completely incorporated. Be careful not to deflate the meringue while mixing.

Step 5

Spoon meringue into a piping bag fitted with a large round tip (or your favorite fun piping tips).

Step 6

Hold the bag perpendicular to the baking sheet. Using slow, even pressure, pipe small 1 inch kisses of meringue. Space the meringues about 1 inch apart on your baking sheet as they won’t spread.

Step 7

Bake at 200°F for 1 hour. Then turn off the oven and allow the meringues to continue drying in the oven for another 1-2 hours.

Step 8

Remove from the oven and allow the meringues to cool completely to room temperature.