Preheat your oven to 250°F (120°C) and line your baking sheets with parchment paper.

In a clean, dry stand mixer bowl, combine egg whites, vanilla extract, cream of tartar, and salt on low speed until frothy (2-3 minutes).

Gradually add superfine sugar, one tablespoon at a time, while mixing on medium-high until stiff peaks form (7-10 minutes).

Prepare piping bag with a large star tip and mix in food coloring if desired.

Pipe small mounds of meringue onto lined baking sheets, about 2.5 inches wide.

Bake for about 45 minutes until outside is crisp and insides remain soft. Turn off oven and let cookies cool inside for 1-2 hours.

Store cooled cookies in an airtight container with wax paper between layers to prevent sticking.