Separate the egg whites from the egg yolks and put all of the egg whites into a small bowl and set aside. You will not need the egg yolks at all for this recipe and can discard them.

Line two baking sheets with parchment paper or a silicone mat. Preheat the oven to 175 degrees F.

Bring a pot of water to a simmer on the stove over medium heat. (A simmer is when you bring hot liquids just below the boiling point.).

In a large mixing bowl or the bowl of a stand mixer add the sugar, egg whites, and cream of tarter.

Place the bowl on top of the simmering water, making sure the bowl is not touching the water at all.

Using a whisk, whisk egg whites and sugar until the sugar dissolves.

Once the sugar is dissolved remove the bowl from the heat. Turn the stove off, and place the mixer bowl on the stand mixer with the whisk attachment.

Turn the mixer to low speed and slowly beat the egg and sugar mixture. Add in the strawberry extract and 4 drops of red food coloring.

Slowly increase the mixer speed to medium speed and continue to beat until soft peaks have formed. At this point watch the mixture closely for the stiff peaks to form. Once stiff peaks have formed remove the mixture from the mixer.

Transfer the meringue batter to a piping bag fitted with a large straight piping tip or a large star tip. Then pipe the meringue cookies into a heart shape on the baking sheet.

Bake in the preheated oven for 2 hours. Then turn off the oven and open oven door leaving it slightly ajar for meringues to cool down with the oven.