Preparation
1. Preheat oven to 200°F and line 2 to 3 baking trays with parchment paper, set aside.
2. In the bowl of a stand mixer or in a large bowl with a hand mixer, whip egg whites until soft peaks form, about 3 to 5 minutes.
3. While still whipping the egg whites, gradually add sugar, one small spoonful at a time. Once all of the sugar is mixed in, add in extracts. Once all combined, continue to whip until stiff, glossy peaks form.
4. Divide the meringue into 4 bowls. Tint each portion with a different color. Add more food coloring if needed to achieve the desired shade.
5. Transfer each tinted meringue into separate piping bags fitted with a star, round, or shell tip.
6. Pipe small designs onto prepared pans 1-inch apart.
7. Bake for 1 1/2 to 2 hours until they are dry to the touch and can be easily removed from the parchment paper without the meringue sticking.
8. Leave the meringues in the oven for another 1 to 2 hours until cooled.
9. Meringues will store at room temperature in a container for 1 week. Make sure it is a cool, dry place, any moisture will alter the meringue’s texture. Do not refrigerate.
