Preheat oven to 275°F. Line 2 large baking sheets with parchment paper, set aside. Stir together the gingerbread spice and sugar, set aside. 

Beat the egg whites until foamy. Add the salt, cream of tartar, and vanilla and continue beating. Gradually sprinkle in the sugar mixture while continuing to whip into stiff peaks.

Spoon the mixture into a large pastry bag fitted with a 1/2-inch closed star tip and pipe out “kisses,” leaving 1-inch spaces. Sprinkle with red/green sugar if desired.

Bake for 35 minutes in the preheated oven, then turn off oven and leave for 10 minutes, or until they peel off of the sheet without resistance. 

Cool on wire racks, then store any leftovers in an airtight container at room temperature.