Preheat oven to 200°F. Line a sheet pan with a silpat or parchment. Set aside.

In a medium size pot, stir sugar and water together over medium heat. Stir until sugar dissolves and begins to boil. Cook sugar to 335-340°F.

While the sugar cooks, whip egg whites on medium low speed until foamy. Sprinkle in cream of tartar. Whip whites on medium speed, bring to soft peaks. (If your eggs are ready before your sugar, don't fret! Turn off the mixer until the sugar catches up.)

When the sugar is at ready, whip the eggs on medium speed and slowly pour the sugar in between the bowl and the whip.

Gradually increase to high speed. Add vanilla. Whip until the meringue becomes shiny, and reaches stiff peaks. Occasionally scrap the bottom of the bowl to ensure even mixing.

Sprinkle 3-4 drops of food coloring into batter. Gently swirl in. Less is more is you want just a touch of color.

Using a piping bag, pipe cookies into desired shape. Bake for two hours. Turn off oven and leave the cookies in the oven for an additional two hours or until completely dry. Store in a air-tight container.