1Arrange oven racks in top third of oven.
Preheat oven to 225F.
Line cookie sheet with parchment paper.
2In medium bowl, with mixer on med. speed, beat egg whites and salt until foamy. Add cream of tartar, beat on med. speed until soft peaks form.
Add sugar 1 tbsp. at a time, beat until meringue stands in stiff, glossy peaks. Beat in extracts.
3Add gel food coloring into mixture, and swirl with a fork.
Fill into piping bag. Use any tips you would like, I used a squirt bottle and just made round piles on cookie sheet. It's your preference at what size and shape you prefer.
4Bake for 1 hour. Turn oven off, leaving meringues in oven for 55 minutes more with oven door closed. Remove from oven, cool completely.
Meringues can be stored in airtight containers at room temperature for up to 2 weeks.