Preheat oven to 225° And line two baking sheets with parchment paper. Take some pan spray and spray the tops of the parchment to make it easier to release the cookies from the parchment after baked.
Combine egg whites and cream of tartar in your mixer, and whip on medium speed until soft peaks start to form. Once it has some structure, start to sprinkle in the granulated sugar a little at a time, followed by the powdered sugar.
Whisk the meringue until stiff peaks begin to form. Split the vanilla bean down the middle and scrape out the seeds into the whites. Add the extract and continue whisking until evenly distributed. If you want to color the meringues add the food coloring here.
Once the mixture is at stiff peaks, stop whisking and fill a piping bag with the meringue. I used a 1M tip to pipe mine into swirls, you can also use a plain round tip and make simple meringue kisses as well.
Pipe the mix out into little swirls or kisses and place into the oven for 1 1/2 hrs.
The meringues will be completely dry and set up when finished, allow to cool to room temp.
Melt the chocolate in a shallow dish and set a bowl aside filled with whatever sprinkles you would like to coat the base with (sprinkles are completely optional).
Once the cookies have cooled, pick them up and dip just the base in chocolate, letting the excess drip off, and them dipping into the sprinkles for a colorful effect.