Cover 2 baking sheets with parchment paper and set aside.

In a cold glass or metal bowl add in the egg whites. (Make sure bowl and blender are clean)

Whip egg whites on medium-high speed. Once it starts to thicken add in the tartar and extract while still blending and beat on high.

Continue to beat egg whites until they are thick and firm.

Add in sugar a tiny bit at time while beating at the same time.

Now you can add in the drop of food coloring if desired.

Using a zip lock bag, scoop the meringue into the bag and chop of a corner.

Now pipe 2-3 inch sized circles.

Bake at 185 for 45 min on middle and lower rack-switching pans every 15 min so they each get even baking.