Preheat the oven to 215°

Line a baking sheet with parchment paper or a silicone mat.

Whisk the egg whites in a stand mixer on medium low.

Add in the cream of tartar, vanilla, and, optional, salt.

Once frothy, increase speed to medium and slowly add the sugar a little at a time.

Bump up the mixer speed to medium-high until firm peaks form.

Add food coloring to the inside of the piping bag (or zippered bag!).

Fill with meringue and pipe onto the baking sheet.

Bake for 60 to 90 minutes or until the outside is crisp and the inside is dry yet chewy. They should feel hollow and light..

Allow the meringue to cool completely in the oven.

Once the meringue has cooled, set one 'hat' on a chocolate cookie and finish with a ribbon of gel frosting around the base of the meringue.

Serve and enjoy!