Meringue Kisses

3 large egg whites
2 Tbsp sugar
red food coloring

Put egg whites and sugar into a heatproof bowl set over a pan of simmering water. Heat, whisking constantly, until sugar is dissolved and mixture is warm to the touch, 2 to 3 minutes.

transfer egg-white mixture to the bowl of electric mmixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form, about 15 minutes. Beat in food coloring, 1 drop at a time, to achieve desired shade.

Preheat oven to 175°F. Transfer about 1 1/2 cups meringue to a pastry bag fitted with a small star tip. Pipe 1-inch spiraled mounds with peaked tops onto baking sheets lined with parchment paper, spacing 1-inch apart. Repeat with remaining meringue, transferring it to pastry bag in batches.

Bake until meringues are crisp and can be removed easily from parchment, about 1 hour and 40 minutes. Let cool on sheets on wire racks. Store in layers between pieces of parchment paper in airtight containers up to 1 week.