Preheat oven to 200F.
Place the rack in the center of the oven.
Line a baking sheet with parchment paper.
Prepare a pastry bag by fitting it with a small star tip.
Place the egg whites in a completely clean bowl of an electric mixer.
Use the whisk attachment of an electric mixer and beat the egg whites on medium-low speed until foamy.
Add cream of tartar and continue beating the whites until it holds soft peaks.
Add the sugar slowly while beating continually and beat the egg whites until stiff peaks are formed.
Beat in the vanilla extract and raspberry flavoring.
**To test if the meringue is done, rub a little between your thumb and finger. If it still feels gritty then the sugar has not fully dissolved; continue beating until it feels smooth.
To keep the parchment paper from moving around on the cookie sheet, place a dab of meringue under each corner.
Inside a pastry bag fitted with a small, star tip, paint the gel (starting at the tip end) into 6 vertical stripes evenly spaced around the bag.
Carefully, spoon the meringue into the pastry bag and pipe the meringue in a on the parchment paper in circular shapes. As each shape is finished, let up on the pressure to the bag and swirl the tip off in a circular motion.
Bake at 200F for 1 1/2 hours then turn off the oven.
Prop the oven door open with a wooden spoon and leave the meringues in the oven to dry for 6 hours or overnight.
The meringues will keep well 7-10 days.
Enjoy!