Preheat oven to 275°F. Line baking sheets with parchment paper. In bowl with beater at high speed beat egg whites until frothy; beat in vanilla, zest and cream of tartar until soft peaks form. Beat in sugar, 1 tablespoon at a time, until combined and stiff, shiny peaks form. For tinted meringues, if desired, reduce speed to low and beat in red or green food coloring until meringue is colored. For chocolate meringues, sift together cocoa powder and cornstarch over stiff, untinted meringue; fold into meringue until combined. Transfer to pastry bag fitted with large star tip. Pipe out meringue in desired shapes; if tinting, sprinkle with sugar crystals. Bake 30 minutes. Turn off oven; let stand in oven until dry, about 4 hours. Yield: 24 cookies Submitted by: Cherie M.