1. Preheat oven to 225°.
2. In a medium mixing bowl, beat egg whites and cream of tartar with an electric mixer on high speed until foamy.
3. Beat in sugar 1 tbsp. at a time.
4. When sugar is fully dissolved and mixture reaches soft peaks, add vanilla and food coloring, if using; continue beating until stiff and glossy.
5. Scoop meringue into a piping bag fitted with a large star tip. Pipe cookies into 1" circles spaced about 1" apart on 2 parchment-lined baking sheets; bake in preheated oven for 1 hr.
6. Turn off oven; leave meringues in oven with door closed for 1 ½ hrs.
7. Remove from oven; let meringues cool completely to room temperature.
8. Store in an airtight container at room temperature for up to 1 week.

Tasty Tips:

• If more than one cookie color is desired, divide meringue before adding food coloring.
• You can completely mix the food coloring into the meringue or create a marbled effect by painting the inside of the piping bag with food coloring before adding the meringue.
• When layered with whipped cream or custard and fruit, these cookies approximate a fun English dessert called Eton Mess.