Meringue Cookies

Instructions

1. Prepare the oven and baking sheets
   Preheat oven to 225°F (110°C). Line two baking sheets with parchment paper. Make sure your mixing bowl and beaters are completely clean and free from any grease.
2. Whip the egg whites
   In a large bowl, beat the egg whites, cream of tartar, and salt with an electric mixer on medium speed until soft peaks form, about 2-3 minutes.
3. Add sugar gradually
   Increase the mixer speed to high and add the sugar very slowly, about 1 tablespoon at a time, beating well after each addition. Continue beating until the meringue is glossy and stiff peaks form, about 5-7 minutes.
4. Add flavorings
   Gently fold in the vanilla extract, almond extract (if using), and food coloring (if using) with a rubber spatula until just incorporated. If adding nuts or chocolate chips, fold them in very gently at this stage.
5. Pipe or spoon meringues
   Transfer the meringue to a piping bag fitted with a star tip, or use two spoons to drop 1-2 inch mounds onto the prepared baking sheets, spacing them about 1 inch apart.
6. Bake the meringues
   Bake in the preheated oven for 1 hour and 30 minutes, or until the meringues are dry and can be easily lifted from the parchment paper. They should feel light and crisp but not browned.
7. Cool and store
   Turn off the oven and leave the meringues inside with the door slightly ajar for an additional 30 minutes to cool gradually. Once completely cool, store in an airtight container at room temperature for up to 2 weeks.