1. Preheat oven to 225 degrees.
2. Beat egg whites in a large bowl with an electric mixer on medium speed until frothy. Add cream of tartar and beat until soft peaks form. Increase speed to medium-high. Add sugar 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extract and food color until blended.
3. Drop by rounded teaspoonfuls about 1 inch apart onto 2 large foil-lined baking sheets sprayed with baking spray.
4. Bake both sheets of meringues at the same time for 45 minutes. Turn the oven off. Let the meringues stand in the oven for 1 hour or until cool.

We scoop the meringue into cake decorating tubes and pipe it out in pretty shapes!