Preheat your oven to 225°F (110°C). Line a baking sheet with parchment paper or a silicone baking mat.

In a clean, dry mixing bowl, beat the egg whites on medium speed until they become frothy.

Add the cream of tartar and continue to beat while gradually adding the granulated sugar. Beat until stiff, glossy peaks form, and the sugar is completely dissolved. This may take about 5-7 minutes.

Gently fold in the vanilla extract and a pinch of salt. If desired, add a few drops of food coloring and gently fold until the color is evenly distributed.

Transfer the meringue mixture to a piping bag fitted with a star or round tip.

Pipe small mounds of meringue onto the prepared baking sheet, leaving some space between each cookie.

Bake in the preheated oven for 1.5 to 2 hours, or until the meringue cookies are dry to the touch and can be easily lifted off the parchment paper.

Turn off the oven and leave the cookies in the oven with the door slightly ajar for about 1 hour to cool and crisp up.

Once completely cooled, remove the French Meringue Cookies from the baking sheet and store them in an airtight container.