Separate the egg whites from the egg yolks and put all of the egg whites into a small bowl. 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 mix until the sugar has fully dissolved.

Once the sugar is dissolved remove the bowl from the heat, and turn the stove off. Then 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 vanilla extract. If you are wanting to make these colored here is where you will add in the food coloring as well.

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 pastry bag fitted with a large straight piping tip and pipe the meringue cookies on the baking sheet.

Bake for 2 hours. Then turn off the oven and leave the oven door slightly ajar for meringues to cool down with the oven.