Preheat oven to 110 degrees Celsius (230 degrees Fahrenheit)
Whip the eggs whites on low-speed with a hand mixer until it becomes foamy. Add in salt and switch to high speed.
Gradually pour in the sugar and keep whipping it until stiff peaks have formed. You want to whip it longer than you think. You should have the confidence to flip the bowl upside down without it falling out, this is when you know its done. Once youve reached this point, add in the extracts and blend it in.
Take out a large piping bag (or a large ziplock bag) and prop it inside a tall drinking glass. Using a long skewer, dip the tip into your choice of gel food coloring and paint 2 long strips on opposite sides of the bag.
Fill the bag with the meringue mixture as much as possible without it overflowing.
Gently set the tip of the piping bag on a parchment paper lined tray and begin swirling. Try to make them all the same size or close to it to ensure that all of them will cook evenly. Get creative with colors and have some fun while stuck inside.
Bake for 90-95 minutes. I know its a long time but trust me, its well worth the wait.
Remove from oven and let them cool for 10 minutes. While its cooking make the buttercream frosting.
To make the frosting, begin with creamy the butter. Then, add in the powdered sugar followed by: milk and vanilla extract. Pour into a piping bag and gently squeeze the frosting on the middle of a meringue then gently press another meringue on top; making a meringue sandwich.
Easy to make, hassle free, and super good!
