Preheat your oven to 195°F (90°C), preferably using convection if available.

Beat the egg whites with half of the sugar. When the mixture starts to form soft peaks, add the remaining sugar to stabilize the meringue.

Add the violet flavoring. I used 5 drops—use sparingly, as the flavor is strong. Also add the purple food coloring.

The meringue is ready when it is firm, smooth, glossy, and airy. (Be patient to allow the sugar to fully incorporate into the egg whites.) When you lift the whisk, the meringue should form a stiff peak that holds its shape.

Transfer the meringue to a piping bag fitted with a star tip. Pipe the meringues onto two baking sheets lined with parchment paper. Bake immediately. If making two trays, it’s important to bake them at the same time.

Baking time depends on the size of the meringues. Bake for 1 hour for small meringues, and 1 1/2 to 2 hours for larger ones if you want them crisp. For meringues with a slightly soft center, bake for only 1 hour. During baking, open the oven door for a few seconds every 30 minutes to let out moisture.

Store in a metal tin, away from humidity, to keep them crisp.