Meringue Kisses

4 large egg whites, room temperature
1 C sugar
Pinch of cream of tartar
1/2 t pure vanilla extract
2 drops pink food coloring

Heat oven to 200 degrees. Line two baking sheets with parchment paper; set aside. In heat-proof bowl, combine egg whites, sugar and cream of tartar. Place bowl over panof simmering water. Whisk mixture constantly until sugar has dissolved and whites are warm to touch, aobut 3 minutes. Transfer bowl to mixer fitted with whisk attachment. Starting on low speed and gradually increasing tohigh, whisk until stiff, glossy peaks form, about 10 minutes. Add vanilla and food coloring, mix until combined. Transfer merinue to a 14" pastry bag fitted with a large round tip (#7). On a lined baking sheet, pipe a kiss that is 1 1/2" in diameter, spacing about 1" apart. Place inoven and bake until kisses have expanded sllightly and the start to crack, about 20 minutes. Reduce heat to 175 degrees and bake until completely dry on the outside and slightly chewy on the inside, about 4 hours. Store in an airtight container in a cool dry place up to 3 days.