Preheat oven to 200 degrees Fahrenheit. Line baking sheets with parchment paper or silicone baking mats.

Place egg whites in a large bowl. Stir in cream of tarter, vanilla extract, almond extract, and salt. Use electric mixer fitted with whisk attachment to beat on medium speed until foamy.

With mixer still on medium speed, very slow mix in sugar, about 1 to 2 teaspoons at a time, ensure each bit of sugar has been well mixed before adding more.

After all of the sugar has been add, beat on high speed until still, glossy peaks begin to form. If you are using a stand mixer, scrape the bottom of the bowl with a spatula every minute or so to ensure you are mixing the entire bowl.

Reduce speed to medium and add food coloring until desired color is reached. For the meringues picture, I used 15 drops of green food coloring.

Transfer the mixture to a pastry bag fitted with a large tip (I used a Wilton 2D). Pipe the mixture into pyramids about 1.5 inches in diameter by 1.5 inches in height onto the prepared baking sheet.

Decorate with sprinkles as desired.

Bake meringues for 2 hours. After 2 hours, open the oven door and let the meringues cool completely in the oven, at least 2 hours.

Remove meringues and sift powdered sugar over them if desired.