Preheat oven to 225°.
Line a cookie sheet with parchment paper
Place the sugar and egg whites into a mixing bowl and stir with a spoon.
Add the cream of tartar and extract.
Mix on high speed until soft peaks form (about 10-15 minutes).
Transfer to a piping bag.
Add food coloring if desired and pipe on to parchment paper covered cookie sheet.
Bake for 30 minutes
Turn the oven off, do not open the oven door, and let the meringues cool in the oven while the oven cools down for about 1-1/2 - 2 hours.
Store the meringues in an air-tight container in a dry place.