Line 2 heavy large baking sheets with parchment paper. Beat egg whites in clean large metal bowl on medium speed until foamy. Add cream of tartar. Increase speed to high and continue beating until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until siff peaks form, about 5 minutes. Quickly mix in strawberry extract. Stir in food coloring, 1 drop at a time, until desired color is achieved.
Spoon meringue into pastry bag fitted with star tip. Pipe 12 (1 1/2-inch high by 1 1/2 -inch in diameter) mounds onto each prepared baking sheet, spacing evenly apart. Bake for 3 hours, or until dry and crisp. Cool meringues completely on baking sheets. Store in an airtight container at room temperature.
White Meringue Variation: Omit the red food coloring and use 1 teaspoon of white vanilla or 1/2 teaspoon of white creme de cacao instead of the strawberry extract.