Line 2 heavy baking sheets with parchment paper. Beat egg whites in clean large metal bowl on medium speed until foamy. Add cream of tartar. Increase speed to high and continue beating until soft peaks form. Gradually add sugar 1 Tablespoon at a time, beating until stiff peaks form, about 5 minutes. Quickly mix in extract, stir in food coloring, 1 drop at a time.
Spoon meringue into pastry bag and pipe mounds 1 1/2" by 1 1/2" unto baking sheets.
Put in top rack of oven. Bake at 200°F for 3 hours. Cool and store in airtight container.