Preheat oven to 200°F. Place egg whites and sugar in a heatproof bowl over simmering water. Whisk constantly until sugar dissolves and mixture is warm, about 3 minutes.

Transfer bowl to electric mixer. Add strawberry extract and whip on medium-high until stiff, glossy peaks form, about 7 minutes.

Using a small paintbrush, paint 3 vertical stripes of gel food coloring along the inside of a large piping bag fitted with a 1/2-inch round tip.

Fill the piping bag with meringue, pipe 1 3/4-inch circles onto a silicone baking mat or parchment-lined baking sheets, spacing them 2 inches apart.

Bake for 1 hour and 15 minutes until dry outside, crisp, and tender inside. Cool completely before storing.