Preheat oven to 210F/ 100C. line a large cookie sheet with silicon.

Take the egg whites out of the refrigerator and let the egg whites come to room temperature for 30 minutes.

Beat the egg whites on low speed until foamy.

Increase the speed to high and sprinkle with a pinch of salt and gradually add sugar, beating until stiff peaks form for about 5-8 minutes.

Add the cornstarch to the meringue.

divide the batter add different food coloring to your liking.

Place the meringue mixture in a pastry bag with desired tip and pipe out your kisses onto the prepared cookie sheet.

Bake at 210 F/100 C for about 35-40 minutes or until firm to the touch.

Immediately remove to a wire rack to cool. Store in an airtight container