Preheat the oven to 225F.

Separate your egg yolks from your egg whites. Place the egg whites in a large glass or metal bowl and add your cream of tartar.

Begin whipping your egg whites on low speed, and progressively work your way up to medium speed until they become foamy and begin turning white. Soft peaks should be starting to form. About 3 minutes.

At this point, slowly start adding in your sugar, 1 tablespoon at a time, making sure to continuously be whipping your eggs. About 3 minutes.

When all the sugar is added, continue to whip until the meringue is stiff. When you pull the mixer out, a stiff peak should form. Also, if you flip the bowl upside down, the meringue should not fall out of the bowl. It takes about 5-8 minutes to get to this point after the sugar is added.

Stir in the vanilla extract and any food coloring at this point.

Line a baking sheet with parchment paper. Transfer the meringue into a piping bag and pipe into desired shape.

Bake the meringues for about 50 minutes until they are light, crispy, and easily come off the parchment paper. They should not be sticky. If they are, continue to bake.

Enjoy!