Candy Corn Meringues

• Preheat the oven to 200°F/93°C and line 2 large baking sheets with parchment paper. Set aside.
• Before you whip up the meringue, make sure there are no traces of grease on the whisk attachment or in your bowl. Grease can prevent the meringue from whipping up properly. If you see or feel any grease, moisten a paper towel with vinegar and wipe the inside of the bowl and the whisk attachment to remove any grease.
• Then add 4 large egg whites to the bowl of a stand mixer fitted with a whisk attachment or into a large bowl, and mix on medium speed until the surface of the egg whites is covered in small bubbles. Add 1/4 tsp cream of tartar and continue to mix until the meringue reaches the soft peak stage and leaves visible tracks.
• Gradually mix 1 cup of granulated sugar, 1 Tbsp at a time, into the egg whites over a few minutes while mixing on a medium-low speed. Adding the sugar gradually makes a huge difference in the stability of the meringue. Increase the mixing speed to a medium-high speed (6 on a KitchenAid). When the meringue gets close to reaching stiff peaks, add 1/2 tsp of vanilla or almond extract. Keep mixing until stiff, glossy peaks form.
• Color about 2/3 of the meringue yellow, about 1/4 orange, and leave the remaining meringue white. Mix just until it's evenly colored, then scoop each color into a small piping bag.
• Cut a 1/4-inch opening at the base of each bag. Pipe dollops of yellow meringue on the prepared baking sheets that are about 3/4 inch in diameter, spacing them about 1 inch apart (these don't spread as they bake). Next, pipe a slightly smaller dollop of orange meringue on top of the yellow, followed by a smaller dollop of white meringue.
• Bake both trays for 1 1/2 hours, then turn the oven off and let the meringues sit in the oven for another hour. Letting them gradually cool helps prevent them from cracking. At this point, the meringues should be fully cooked and look and feel dry to the touch. If they still seem wet or moist, leave them in the turned-off oven for another 30-60 minutes.
• Remove the trays from the oven. They should have a crunchy exterior and a soft, chewy center. Let the meringues cool fully to room temperature, then remove and enjoy or store in an airtight container. These can be stored at room temperature for up to a week.