Preheat oven to 250 degrees F. Line 2 baking sheets with parchment paper.
In a stand mixer bowl and using the wire whip, beat the egg whites and salt until it becomes foamy. Add cream of tartar and beat until soft peak form.
While the mixer is in low speed, add the superfine sugar 1 tablespoon at a time until it’s all mixed in. Keep mixing until the egg whites becomes a stiff peak form.
Add the vanilla extract and red food coloring and mix evenly. Use a spatula to scrape the sides to make sure all the colors are mixed in.
Pour in a pastry bag and cut the tip. Pipe mounds of meringue spaced 1 cm apart onto the baking sheets.
Bake for about 1 hour. Open the oven door and shut off the oven. Leave the meringues in the oven to dry out. After it’s cooled, store in an airtight container.
Homemade Whipped Cream
In a stand mixer bowl and using the wire whip, put in the heavy cream, powdered sugar and vanilla extract. Mix until it becomes whipped cream.
Macerated Strawberries
In a medium bowl, put in the chopped strawberries, sugar and lemon juice. Mix thoroughly and leave on the counter for 30 minutes. Put in refrigerator if not using right away.