Position oven rack in center of oven. Preheat oven to 300°. Line cookie sheets with parchment paper; set aside.

Place egg whites, cream of tartar, and salt in a large bowl. Beat with an electric mixer, fitted with a whisk attachment, on high until soft peaks form (tips curl). Add sugar ¼ cup at a time in a steady stream, beating until stiff peaks form. The meringue should have a glossy surface.

Paint a ¼-inch strip of red food coloring down one side of pastry bag fitted with a ½-inch open star piping tip, using a small brush. Carefully spoon meringue into the pastry bag. Pipe 2-inch rosettes 1 inch apart on prepared cookie sheets.

Bake 35 to 40 minutes or until crisp. Cool completely on cookie sheets on wire rack. Store in an airtight container.