“My kids love these light melt-in-your-mouth cookies, and have fun making them. These were always on our Christmas cookie plate when I was a kid, and now the tradition continues.” —Susan Marshall, Colorado Springs, Colorado
Preheat oven to 225°. Beat egg whites with vinegar and salt on medium speed until foamy and doubled in volume. Beat in extracts. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form (this may take 10 minutes).
Insert a 1/2-inch round tip into a pastry bag. Paint 5 stripes of red food colouring inside the length of the pastry bag. Transfer meringue to pastry bag; pipe dollops 1 inch apart onto parchment-lined baking sheets.
Bake 1 hour or until set and dry. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove and cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.