INGREDIENTS

4 egg whites (it’s easiest to separate the eggs while they are cold…but let egg whites warm up to room temperature for best volume)

1/4 teaspoon salt

1/4 teaspoon cream of tartar

1 1/3 cup sugar

Preheat oven to 225. Line large baking sheet with foil. Make sure your mixing bowl and whisk attachment to mixer are clean and grease-free.
In the bowl of your mixer, beat egg whites on high until foamy. Add salt and cream of tartar and beat until soft peaks form. Add sugar slowly over an 8 minute time period. Once 8 minutes are over, your meringue should hold stiff peaks.
Meringue will be white in this case we wanted pink and fluffy. Add 3 drops of food coloring. Fold coloring into meringue gently (do not stir) and stop folding as soon as it’s just barely mixed.
Put color meringue in piping bags or a gallon size zip lock bag with a corner cut off. Pipe rosette swirls with your meringue. Bake for 1 1/2 hours at 225. Turn oven off, open oven door about an inch, and let cool for another hour.