Line two large cookie sheets with parchment paper. Set aside.

Add egg whites, cream of tartar, and salt to a large bowl (or the bowl of a stand mixer).

Using a powerful hand electric mixer or a stand mixer, fitted with the whisk attachment, stir on low speed until mixture becomes foamy.

Increase speed to high and gradually add sugar, about 2 tablespoons at a time, whisking on high after each addition until sugar is dissolved, about 20 seconds. Continue until all the sugar has been incorporated.

Continue beating until the mixture is thick, shiny, and tripled in volume. Touch the mixture with your fingers, if it feels gritty, continue beating to dissolve the sugar.

The mixture should be stiff and hold its shape well.

Add vanilla extract and food coloring if using food coloring, gently fold in.

Fit a piping bag with a large tip, add the meringue mixture and pipe cookies onto the prepared cookie sheet and 1 1/2 inches from each other.

Turn off the oven and do not open the oven door. Allow cookies to cool completely in the oven for 1 to 2 hours before removing.

Store in an airtight container and keep in a dry place, away from heat and moisture to maintain the crispiness of the cookies.