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Set oven to 200F.
Separate the egg whites one at a time into a small bowl then transfer each white to the bowl of your stand mixer.
Add the cream of tartar and salt to the bowl then begin mixing on low and gradually increase the speed to high.
Once the egg whites have frothed up you can begin SLOWLY sprinkling in the sugar.
After the sugar has been added it’s time to beat in some vanilla.
Your meringue is done once it has a thick marshmallowy texture and can hold a nice peak.
If you are coloring the meringue, add a SMALL, tiny amount of coloring in with a toothpick or skewer then beat in with the whisk attachment to distribute the color.
Transfer to a piping bag fitted with a large star attachment or with the tip snipped off.
Add small dollops of meringue to the corners of your baking sheet and press the parchment paper down.
Pipe your meringues allowing at least an inch of space between each for airflow.
Place on the center rack to bake at 200 for about an hour then turn the oven off and keep closed for an additional 1-2 hours.