Heat oven to 200 degrees and set up 2 racks. Line four baking sheets with parchment paper. Fill a medium saucepan one-quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.
Combine egg whites, sugar and cream of tartar in the heat-proof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3-1/2 minutes. Test by rubbing between your fingers.
Transfer bowl to electric mixer, and, using whisk attachment, whip-starting on low speed and gradually increasing to high, until soft peaks form, about 5 minutes. Add vanilla and just a few drops of food coloring; beat to combine and continue beating until stiff peaks form.
Fill a piping bag fitted with a 1/2-inch tip with the meringue. Pipe 3/4- to 1-inch kisses onto prepared baking sheet. After each kiss is piped by squeezing the bag, release from squeezing and pull straight up with the bag to create the very fine curled tip on each kiss. Bake until hard to the touch but not browned, about 1-1/2 hours. Repeat to use all meringue.
Meringue kisses may be made a day ahead and kept in an airtight container at room temperature. Melt the chocolate in a heat-proof bowl or the top of a double boiler set over a pan of simmering water, stirring occasionally. Stir in the oil or shortening until well combined. Dip the bottom of each cooled meringue kiss into the melted chocolate; then stick two together if desired. Turn upside-down on a cooling rack, and let chocolate harden, this can take up to 50 minutes at room temperature, or just freeze on parchment paper for 5 minutes. Serve.
Ingredients:
