1. Prepare Your Workspace

• Preheat your oven to 200°F (95°C).
• Line two baking sheets with parchment paper or silicone mats to prevent sticking.
• Ensure your mixing bowl and beaters are completely clean and dry to achieve stiff peaks.

2. Whip the Egg Whites

• In a large mixing bowl, beat the egg whites on medium speed with an electric mixer until frothy.
• Gradually increase the speed to high, adding the sugar one tablespoon at a time. Continue beating until stiff, glossy peaks form, about 6–8 minutes.
• Add the vanilla extract and mix briefly to combine.

3. Divide and Color the Meringue

• Divide the meringue mixture into three portions.
• Leave one portion white, and tint the others with red and green gel food coloring. Gently fold the coloring into the meringue without deflating it.

4. Pipe the Meringues

• Transfer each colored meringue into separate piping bags fitted with star tips.
• To create swirled effects, paint stripes of food coloring inside the piping bags before adding the meringue.
• Pipe small dollops or “kisses” onto the prepared baking sheets, leaving space between each.

5. Bake to Perfection

• Bake the meringues for 1 hour.
• Turn off the oven and leave the meringues inside for another hour to cool completely and achieve a crisp texture.

6. Store and Serve

• Once cooled, carefully remove the meringues from the baking sheets.
• Store them in an airtight container at room temperature for up to two weeks.