|Egg whites||4 (At Room Temperature)|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Vanilla extract/1/4 teaspoon almond extract||3⁄4 Teaspoon|
Preheat oven to 250° F.
Line baking sheets with foil.
Beat egg whites with a rotary beater or electric mixer at moderate speed until foamy; stir in salt and cream of tartar.
Add sugar, 1 tablespoon at a time, beating well after each addition.
Add vanilla and food coloring, if you wish, to tint meringue a pastel color.
Beat hard at highest mixer speed until meringue is glossy and forms peaks that stand straight up when beater is withdrawn.
Drop by rounded teaspoonfuls 2" apart on prepared baking sheets; leave surface peaked or smooth into rounded caps.
If you prefer, pipe meringue through a pastry bag fitted with a medium-size plain or star tip making each kiss about 1 1/2" in diameter.
Bake 35-45 minutes until creamy-white and firm.
For crisp kisses: Turn off oven and let kisses cool in oven 2-3 hours without opening door.
For chewier kisses, lift foil and kisses to wire rack and cool.
Peel kisses from foil, using a spatula to help loosen them if necessary.