Bolivian Meringues

Steps

1. Preheat oven to 250°F. Line a baking sheet with parchment. In a clean, dry bowl, use a stand mixer or hand mixer to whisk together the egg whites and cream of tartar, beating 3–4 min. on high until soft peaks form.
2. Adjust speed to low, and slowly add the granulated sugar. Beat on medium-high speed until stiff peaks form. Add the confectioners’ sugar, vanilla, flavored extract (if using), and a pinch of salt. Beat until combined and again until stiff peaks form.
3. Using a silicone brush, make streaks of red and green food coloring in a piping bag or resealable plastic bag, aiming for 3 total streaks. Add meringue mixture to bag. Hold the pastry bag perpendicular to parchment-lined baking sheet and pipe meringues in small dollops to form the shape of a chocolate kiss, aiming for 2 inches high and 1½ inches in diameter.
4. Bake meringues 1½ to 2 hours. Once they feel firm and dry, turn off oven, and allow to remain in the closed oven for at least 2 hours and up to overnight, until completely cooled. Keep in an airtight container up to 7 days.

Tips

If desired, brush just one color of red or green in the piping bags to make the meringues one color