Preheat oven to 225 ℉.

Line a baking sheet with parchment paper or a silicone baking mat and fit a medium or large piping bag with a large piping tip.

Using a handheld mixer in a large bowl, or standing mixer with the whisk attachment, whip the eggs, salt, and cream tartar on medium speed a minute or so until very frothy.

Once the egg whites are nice and frothy, turn up the speed to high and slowly add the sugar, one teaspoon at a time. Mix the sugar after each addition until it is dissolved (about 10-20 seconds) before adding the next. By the end, if you rub a bit between your fingers it’s smooth, the sugar has totally dissolved and there are no more granules.

Add vanilla extract (and food coloring if using) and continue mixing the meringue on medium-high until stiff peaks form. The meringue should be glossy and smooth, and if you lift the beater, the meringue has peaks that hold their shape and stick up.

Working quickly add the meringue to a pastry bag fitting with your desired tip and pipe the meringues into the prepared baking sheet.

Bake the meringues in the preheated oven in the middle rack and bake for 1 hour. Do not open the oven while baking.

After the meringues are done, turn off the oven and let the baked meringues sit in the warm oven until cool to the touch, at least 1.5 hours but these can be made in the evening and sit in the oven overnight. Do not open the oven door during this time.

Once cool, remove from baking sheet and enjoy.