Preheat your oven to 175 degrees F and line two baking sheets with silicone liners or parchment paper. Set aside.

Meanwhile, fill the bottom of a medium pot with water and bring it to a simmer on the stove. Place the metal bowl of a stand mixer (or another glass bowl larger than the pot) over the simmering water and quickly add in the egg whites and sugar, whisking them until frothy. Once frothed, remove from the stove and quickly attach the stand mixer bowl to the machine or pour the mixture into a stand mixer bowl.

Add in the cream of tartar and strawberry shortcake flavor packet, and using the whisk attachment, begin whipping the mixture until stiff, glossy peaks have formed (about 6-8 minutes on medium speed). The peaks are done when they stand straight up. IF YOU ARE USING STRAWBERRY EXTRACT, blend in the extract and food coloring once the peaks are just about stiff, then whip until stiff.

Spoon the meringue into a disposable piping bag attached with an open star tip and pipe little mounds of meringue onto the prepared baking sheets. If you'd like, top them with assorted Valentine's sprinkles for a festive touch. Bake for approximately 1 hour and 40 minutes, rotating pans halfway through baking time to ensure even cooking. Once the meringues are done, turn off the oven, crack the oven door, and allow the meringues to set and finish cooling in the oven.

Once cooled, remove from the oven and gently peel from the baking sheets. Dip in chocolate if you'd like, or serve immediately!