Preheat oven to 225 degrees Fahrenheit and line a baking sheet with parchment paper (parchment paper not wax paper!) Whip egg whites until the eggs start foamy. While whipping egg whites, add sugar ¼ cup at a time, allowing the sugar to dissolve completely before adding the next ¼ cup. Once sugar has been added add in cream of tartar.
Keep whipping until egg whites are glossy and can hold their shape. You can test if they are stiff enough by using the back of the spoon to swoop the egg whites into a peak shape; if it slumps at all it’s not stiff enough.
Once the egg whites are stiff enough add in your maple and vanilla extracts, salt, and pumpkin spice. Add in food coloring, I added in equal amounts of yellow and red food coloring until I reached the desired colored of orange.
Load meringue mixture into a frosting bag with a star tip. Pipe swirls and little kiss shapes onto parchment paper lined baking sheet. You can pipe the meringues very close together—they won’t spread. Bake for 45-60 minutes depending on size of meringues piped. Turn oven off and let meringues cool in oven for 1-2 hours.
The meringues should be nice and crispy with a slightly chewy center. Store at room temperature in an airtight container. The meringues may get a little soft and chewy if there is any moisture in the air. If they do get too chewy you can place them back in the oven at 225 degrees for 20 minutes.