Line two baking sheets with parchment paper.

In the bowl of a standup mixer add the egg whites and beat on medium low speed until foamy. Add the cream of tartar and continue to beat until soft peaks. Add the sugar a little at a time and continue to beat until the meringue hold stiff peaks and when the mixture is rubbed between your fingers it is not at all gritty. Depending on your altitude to get it to stiff peaks that will stay you may require longer beating than 7 min. Add red gel to desired colour. Mix well.

Preheat oven to 200F.

Transfer the meringue to a pastry bag and desired tip. I used a closed star tip. Hold the parchment down to the cookie sheet with a little meringue in the corners. Pipe the meringue into heart shapes on the prepared sheets. You can leave the center empty if desired or fill it in with more meringue. A finger dabbed in water can be used to flattened out the spike at the end of piping or just leave it. Make your hearts to desired size, 1", 2" or more.

Bake for 90-120 min. depending on size. They can be easily checked to see if they are dried out enough but they do dry also with cooling. Let cool on the baking sheets and then remove to an airtight container.