Line 2 sheet pans with parchment paper

Preheat your oven to 200 degrees, if you have a convection oven use that option.

Beat the egg whites on the mixer for 30 seconds on medium speed, until the whites become foamy

Add the salt and cream of tarter continue to beat the egg whites on medium speed

Slowly add the sugar a half cup at a time and continue to beat until the egg whites become shiny, about 3-4 minutes

Add a tiny amount of food coloring if you are using it and swirl it into the meringue

Using a pastry bag with a star tip pipe the meringue onto a parchment lined sheet pan. If you don't have a pastry bag you can spoon the meringue onto the parchment lined cookie sheet.

Bake the meringues for 1 -2 hours if your meringues are large. The meringues should be dry when done but not browned.

Turn the oven off and let the meringue cookies cool in the oven with the door closed for about an hour.

Let cool completely and store in an airtight container if not using right away