Using an electric beater on medium speed, beat the 2 egg whites until they just start to form a foamy bubbly texture. This should only take approximately 30 seconds.

Add in the cream of tartar and beat again until the egg mixture is opaque, and it starts to form soft peaks when you lift the egg beater out of the mixture.

Continue to beat the egg mixture while adding the sugar a spoonful at a time. Going slow will make sure that it is evenly absorbed, and your meringues don’t taste grainy. Add sugar over 5-8 minutes of beating. The eggs should be opaque, glossy, thick, and hold stiff peaks when the beater is removed.

Turn off the beater and add in the vanilla extract. Beat again until just mixed.

Divide the egg mixture into 2 bowls, set aside one of them. Add red food coloring into the other bowl and beat egg mixture just until the color is evenly blended. (Note: This will produce a mixture of white and pink meringues, but feel free to change up the colors, as desired)

If using piping tip, place tip inside the Ziploc bag and to one of the corners, use the piping tip to poke a hole so that the tip is just sticking out the of bag. Place the egg mixture in the bag and seal the top with a knot.

On a lined baking sheet, create meringue cookies by squeezing out the egg mixture in a circular motion to form small meringues.

Cook in the oven for 1 hour. After 1 hour, turn off the oven heat, leave the oven door closed and let the meringues sit in the oven for another hour to cool to room temperature.

After 1 hour, remove the meringues from the oven and enjoy.