Meringues

Preheat oven to 215ºF. Line a baking sheet with parchment paper.

Fit stand mixer with whisk attachment. Add egg white to your mixer bowl and whisk on medium-low. When the egg white is foamy, add a pinch of cream of tartar. Whisk 30 seconds. Speed up the mixer to medium and slowly add the sugar to the whipped egg white, 1 tablespoon at a time.

Once all the sugar has been added, add vanilla. Turn up mixer to its highest setting and mix for 7–10 minutes. Test the meringue by taking a little bit and rubbing it between two fingers. If you can feel the sugar granules, continue whisking on high. Whisk until you don’t feel any sugar granules between your fingers.

Take a piping bag fitted with a star or round tip and use a paint brush to brush a line of food coloring down the bag (from the piping tip to top). Add as many lines and colors as you want, just make sure the bag doesn’t collapse on itself, which would smear it!

Fill the piping bag with meringue and pipe small 1-inch dollops from a 90-degree angle onto the baking sheet. Decorate with sprinkles if you like.

Bake for 20–30 minutes or until the meringue kisses easily lift off the parchment paper. Turn off the oven, leaving the meringues in the oven. Remove the meringues when they are cool and enjoy!