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1. Preheat oven to 350u00b0F.
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2. In a large bowl using an electric mixer, beat the egg whites and cream of tartar at a medium low speed until stiff peaks form (warning: this takes a few minutes).
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3. Still beating at the same speed, slowly add the sugar mixing in just 1 tablespoon at a time (another warning: this takes a long while; don't rush it or you may ruin the meringue). When all the sugar has been added, beat in the orange extract and food coloring.
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4. Line two baking sheets with wax paper. Using a pastry bag/tube with your preferred tip, pipe the meringue onto the baking sheet, leaving an inch between each cookie.
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5. Turn the oven off, and place the cookie sheets in the oven. Leave the cookies in the oven overnight, or for 8 hours.
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6. When the cookies are cooked and cooled, melt the chocolate. I use chocolate chips for this, and follow the melting directions on the bag. If your package doesn't have directions try microwaving for 1 minute, stirring, and then heating for additional time as needed in 15 second increments.
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7. Dip bottoms, tops, or both ends of each cookie into the melted chocolate. Place them back on the baking sheet (still with wax paper on it). Put the cookie sheets in the freezer to let the chocolate harden.
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8. To keep chocolate firm store these cookies in an airtight container in the refrigerator.
