These delicious pink puffs make for a luscious light dessert with a smile that only Olivia could deliver.
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Preheat the oven to 200°F. Line two cookie sheets with parchment paper or aluminum foil.
Bring 1 inch of water to a simmer in a medium saucepan over medium heat. Combine the egg whites, sugar, cream of tartar, and salt in a large bowl. Place the bowl over the simmering water, whisking constantly, until the mixture is warm and the sugar is dissolved, about 3 minutes.
Remove the bowl from the simmering water and beat with an electric mixer on high until thick and glossy, about 3 minutes. Stir in the food coloring and vanilla extract. Spoon the mixture into the plastic bag or pastry bag. If using a plastic bag, snip off a 1/4-inch corner from the bag. Pipe 3 1/2- by 2-inch ovals on the prepared cookie sheet. Pipe a mound on one of the short ends as her snout and pipe two ears on the opposite end. Repeat with the remaining meringue about 2 inches apart. Bake pans, rotating half way through baking, until firm and dry, about 2 hours. Turn off oven and let stay over night for optimum crispness.
Gently peel the meringues from the paper or foil. Pipe mouth, nostrils, and eyes with the brown frosting to make Olivia.