Ingredients
2 egg whites
1/2 cup sugar
1/2 tsp vanilla or other extract of your preference
pinch of cream of tartar or 7-8 drops of lemon juice
purple gel food coloring
Directions
Line 2 large baking trays with either silicone mats or parchment paper.
Clean all your equipment being used with a paper towel dipped in vinegar and set aside.
Preheat your oven to 200°F.
Carefully separate the egg whites into a small bowl one at a time before transferring them into a large mixing bowl. Make sure to not allow any yolk to contaminate the whites otherwise it can effect the meringue when whisking.
Start whisking the egg whites in a large mixing bowl using either a wire whisk, hand mixer, or stand mixer. Once you see bubbles forming, add the cream of tartar (or lemon juice) and continue whisking.
Slowly drizzle in the sugar in small amounts while whisking continuously.
Once all of the sugar is added and dissolved, add in the flavoring and a tiny amount of gel color. Mix and check if the color is to your liking. If not, then adjust until to the desired color.
Keep whisking until the meringue becomes thick and glossy and doesn't fall out when the bowl is upside down.
Fit a piping bag with a 1M piping tip and stand it up in a glass.
Put the meringue into the piping bag and start piping stars (approximately 1" wide) onto the baking sheets.
Place in the preheated oven and bake for 50-60 minutes. Once the time is up, turn the oven off and allow the cookies to cool while inside of the oven for an additional 90-120 minutes. Do not open the oven at all during this time.
Once cooled, the meringues will easily peel off and will feel dry to the touch.
Store in an air tight container and enjoy!