2 egg whites
Dash of salt
1/2 c. sugar
Colored decorating sugars
1 tsp. white vinegar
1/2 tsp. vanilla
Red food coloring

1. Beat egg whites with vinegar and salt until foamy-white and double in volume in medium size bowl; beat in vanilla.

2. Sprinkle in sugar very slowly, 1 tablespoon at a time, beating all the time until sugar is completely dissolved and meringue stands in form peaks. Beating will take about 25 minutes in all.

3. Spoon half of mixture into a second bowl, blend in few drops of red food coloring to tint, leave remaining plain.

4. Drop by teaspoonsful, 1 inch apart on brown-paper-lined cookie sheet; sprinkle with colored decorating sugars.

5. Bake in a very slow oven (250 degrees) for 45 minutes or until crisp. Remove cookies on brown paper to wire rack. Cool completely. Remove from paper. Keep tightly covered for they absorb moisture.