Preheat your oven to 200F and line a large cookie sheet with parchment paper.
In a large mixing bowl, combine eggwhites, cream of tartar, vanilla, and salt. Beat with an electric mixer on medium speed until soft peaks form.
Turn beaters up to high speed and add the sugar 1 tablespoon at a time, making sure to blend well. Beat until stiff peaks have formed and the meringue is thick and glossy.
Fit a piping bag with a star-tip (1/2 inch open, but any large size will do). With a clean paintbrush, paint the inside of the piping bag with food coloring in thick and thin stripes. Cover the entire piping bag.
Using a spatula, fill the piping bag with meringue and pipe 2-inch stars, approximately 1 inch apart on your prepared cookie sheet, moving the tip in small circles as you pipe.
Bake for 90 minutes, then turn off the oven an let sit for another 30-60 minutes to cool gradually, then remove form the oven, transfer to a wire rack and continue to cool.