Preheat your oven to 200°F and prepare your baking sheets by lining them with parchment paper

Separate the egg yolks from the egg whites. (Set the egg yolks aside and use them for the chocolate chip cookie recipe coming soon on my page 🤭)

Pour the egg whites into your stand mixer bowl, or a large mixing bowl using a hand mixer. With a whisk attachment whip on high speed until the egg whites become foamy.

Reduce the mixer speed to low, then slowly add the sugar while continuing to mix.

Continue mixing after all the sugar has been added until the mixture has doubled in size and looks glossy. At this stage, you don’t need to worry about overmixing—continue mixing until you reach a smooth, shiny consistency. If you’re unsure, extra mixing won’t harm the recipe; in this step, longer is better.

Once your meringue has reached the desired consistency, add your vanilla extract or any flavor extract of your choice. I haven’t included exact measurements because it can vary, and I’ve never measured it for this recipe—just a splash is enough. Mix on low speed until there are no visible streaks and the mixture is fully combined.

If you want your meringues to be colored, add your food coloring now. Depending on the type of vanilla you use, your meringue may have a slightly yellow tint. To achieve a pure white color like in my photo, dip a toothpick in purple food coloring and add it a little at a time until the yellow tones are neutralized.

Prepare your piping bag. Cut a small hole at the tip, then insert your piping tip by pushing it through the opening. Make sure it is secure and firmly in place.

Take the piping bag filled with the meringue mixture and cut a small hole at the tip. Then insert this bag into your prepared piping bag from step 8.

Secure your piping bag by taping it if needed, then pipe your meringues onto the prepared cookie sheet from Step 1. Pipe in a circular motion, starting from the center and spiraling outward to form your desired shape.

If you want to add sprinkles to your meringues, do so now. Keep in mind that depending on the type of sprinkles you use, they may melt or change in the oven.

Place your trays of piped meringues in the oven and bake for 1 to 1 ½ hours. Baking time may vary depending on how much the meringue was mixed, so check them every 30 minutes to ensure they are drying properly.

Once your meringues are fully dried, remove them from the oven and allow them to cool completely. After they have cooled, carefully remove them from the cookie sheet and enjoy. 😊