Instructions:

1. beat egg whites with a mixer on low speed for 1 min before adding cream of tartar and vanilla extract.
2. Increase the mixer to medium-high speed and add in sugar a third at a time. This allows sugar to dissolve properly.
3. Keep mixing until the meringue mixture has formed stiff peaks. (The peaks should hold even when you flip bowl upside down)
4. grab your piping bag and put food colour drops along the inside of the bag. This works best with gel food colouring.
5. fill the piping bag with the meringue mixture and pipe out the cookies onto a parchment paper lined baking sheet. Decorate with sprinkles or other toppings if you’d like.
6. Bake at 225F for 1 hour.
7. Let cookies cool to touch before eating. It should be crunchy throughout. But if it’s still a bit marshmellowy inside after it’s cool, then you can leave it in the oven to dry out a bit more. Unless you like a marshmellowy centre of course 🙂