Line two bake sheets with parchment paper or a silicone mat. Preheat your oven to 175 degrees F.
Combine the sugar, egg whites and tartar in the bowl from your mixer over simmering water, making sure your bowl is not touching the water. Constantly whisk the egg whites until the sugar has dissolved.
Attach the whisk attachment on a stand mixer or a hand held mixture, slowly beat egg mixture. Add in vanilla extract and cream of tartar. Slowly increase the speed and continue to beat mixture until stiff peaks have almost formed.
The mixture is ready when the whisk attachment dipped into mixture leaves a curled but stiff peak when removed.
Take one cup of the meringue and fold in green food dye. Color the rest of the meringue with the red food coloring.
Transfer the red mixture to a pastry bag fitted with a large straight piping tip and pipe out two balls next to each other. Then pipe two smaller balls underneath onto the sheet pans.
Transfer the green mixture to a pastry bag fitted with a small straight piping tip and pipe your apple stem shape onto each apple.
Bake for 2 hours, then turn off the oven and leave the door slightly ajar for meringues to cool down with the oven.
Store meringue cookies in an airtight container away from any heat or moisture.
Depending on how big you make your cookies, this cookie recipe will make about 20 cookies