Creating Raspberry Kiss Meringues can be simple if you follow these easy steps:

1. Preheat Oven: Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper.
2. Prepare the Egg Whites: In a large mixing bowl, ensure that the bowl and the whisk are completely clean and dry. This will help the egg whites whip up properly.
3. Whip Egg Whites: Add the egg whites and a pinch of salt to the bowl. Using an electric mixer, beat the egg whites on medium speed until foamy.
4. Add Cream of Tartar: Gradually add the cream of tartar and continue to beat until soft peaks form.
5. Incorporate Sugar: Slowly add the granulated sugar, one tablespoon at a time, while continuing to beat the mixture. Increase the mixer speed to high and beat until stiff peaks form and the mixture is glossy.
6. Flavor the Meringue: Add the vanilla extract, raspberry extract, and food coloring (if using). Gently fold in the crushed freeze-dried raspberries.
7. Pipe the Meringues: Transfer the meringue mixture to a piping bag fitted with a large round tip. Pipe small kisses onto the prepared baking sheet, spacing them about 1 inch apart.
8. Bake: Place the baking sheet in the preheated oven and bake for 1 hour or until the meringues are firm to the touch and can easily be lifted off the parchment paper.
9. Cool the Meringues: Turn off the oven and leave the meringues inside to cool completely for about 30 minutes.
10. Store or Serve: Once cooled, the meringues can be served immediately or stored in an airtight container for up to a week.

These steps will guide you in creating these incredible meringues with ease.