Preheat the oven to 200 degrees F.

Whisk the egg white on medium until soft peaks form. Add a pinch of sugar and the cream of tartar, then beat until stiff peaks form, but not dry.

Slowly add in the remaining sugar and beat until glossy. Add in your desired flavors and beat until just incorporated. If you want to make several flavors, divide the meringue into separate bowls and beat in each flavor separately.

Line a baking sheet with parchment paper, using a dot of the meringue on the corners to glue the parchment paper down onto the baking sheet.

Attach a small round piping tip to a pastry bag and fill with the meringue. Pipe small kisses on the parchment paper half an inch separating the kisses. The best way to do this is to hold the piping bag at a 90 degree angle a centimeter or so from the paper and applying enough pressure that a small dollop of meringue comes out, then releasing the pressure as you pull up and away from the parchment paper. You should be able to get most of the meringue on one baking sheet.

Bake for about two hours, turning the baking sheet by 180 degrees every 45 minutes. Optionally crack open the oven door and allow the baking sheet to sit in the oven for another hour (if you are in a pinch, you can skip this and the insides of your meringues will be even softer. If you are using two baking sheets, I recommend baking both at the same time on different racks.