Preheat the oven 175 F / 80 C

Line a baking sheet with parchment paper. Set aside.

In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy (2 mins). Add the salt & cream of tartar and beat until soft peaks form.

Set a timer for 10 minutes. Slowly add the sugar a Tablespoon at a time over the 10 minutes until the mixture is thick, shiny and holds stiff peaks. Add the vanilla extract and fold in with a spatula.

Separate meringue into 3 small bowls with the a little more meringue for the orange mixture and the most for the yellow mixture.

Add the orange and yellow food color into the bowls and stir well to combine. Transfer mixture into 3 different piping bags fitted with a large plain tip.

Start with the yellow colored meringue mixture. Pipe the meringue in a small round shape, about 1-inch in diameter onto the lined baking sheet. Remember to keep the piping bag vertical at all times.

Switch to orange colored piping bag. Pipe a small round onto each yellow meringue. Last, pipe a dollop of the white/uncolored meringue mixture onto each meringue. Pull up as you release pressure to get a nice white tip.

Bake on the middle rack of the oven for 1 hour. Rotate the pan and bake for another 1 hour. Turn off the oven and allow the meringues to cool completely while still in the oven, overnight.

MAKES 24-28