Preheat oven to 275° F. Prepare 2 cookie sheets with aluminum foil, shiny side down.
In the bowl of your mixer, using the whisk attachment on a medium speed, beat egg whites and salt until frothy. This will take about 1-2 minutes.
Add vinegar and beat until soft peaks form, about 2 minutes. Slowly beat in sugar and cream of tartar until stiff peaks form, about 2-3 minutes.
Beat in flavoring until incorporated fully about 1 minute.
Add in food coloring and mix until color is mixed thoroughly. Scrape down sides of the bowl as needed! For my pink color I used pink, red, brown, and orange.
Using a piping bag with your preferred tip (I used Tip 4B from Wilton), scoop in the meringue mixture and pipe out into disks or trees about 1-2 inches apart. To achieve the tree shape, squeeze meringue out into a 1-2" disk shape, pull the piping bag up slightly and pipe another disk on top of that but slightly smaller, then a third on top of that.
Sprinkle your desired sprinkles onto the meringue while still wet.
Bake for about 20 minutes, turning cookie sheets after first 10 minutes. They may crack slightly and that’s okay. But you don’t want them browning or they will be tough. This is why the time varies, based on the size of your meringues.
Cool and serve.
Notes
* To get your eggs room temp in about 10 minutes, place them in a bowl of warm (not hot) water. **For baker’s sugar I take granulated sugar and pulse it in the processor for about 30 secs to a minute. – Timing: Make sure you don’t over bake these as meringues should have a hard outside and soft inside like a marshmallow center. – Decorating: These are fun to shape how you want and decorate with sprinkles. You can also use them on top of cakes as decor themselves. – Bowl and whisk: Your bowl should be super clean and dry. This helps when whisking the eggs to the best consistency.– You can store in an airtight container for a few days if needed.