Preheat the oven to 225 degrees F (110 degrees C). Line baking sheets with silicone baking mats or parchment paper.
Fit a large piping bag with a large open star tip. Fold the piping bag over a tall glass or jar. Using a small food-safe paintbrush, or the tip of a butter knife, paint 4 stripes of pink food coloring on the inside of the piping bag, making sure to leave space between each stripe. Set aside.
In a large bowl, beat together egg whites, cream of tartar, and salt until soft peaks form. Gradually add in the sugar, no more than 1 tablespoon at a time, and mix well after each addition. Once all the sugar has been added, continue beating the mixture on medium-high speed until it forms stiff, glossy peaks. Add in vanilla and almond extract, and beat until incorporated.
Carefully place meringue into the prepared piping bag. Pipe heart shapes onto the prepared pans, starting with the upper right side. Pipe a dollop of meringue and gently pull down and across slightly to form the tip of the heart. Repeat on the left side, joining the two pieces of the heart at the bottom. If needed, use a toothpick to straighten out the point of the heart. Repeat piping of the hearts until meringue is all used up.
Bake pans in the preheated oven for about 1 1/2 to 2 hours, rotating pans halfway through baking, until meringues feel firm to the touch. Turn the oven off and allow meringues to cool completely in the oven.
Once cool, carefully peel the meringues off the parchment or silicone mats. Keep stored in an airtight container.
