Preheat the oven to 225 degrees. Separate four eggs and pour the egg whites into a stand mixer bowl.
Add a pinch of salt and ½ teaspoon of cream of tartar and mix together until the egg whites turn frothy.
Gradually mix in 1 cup of sugar, one tablespoon at a time, until soft peaks have formed and the mixture has become stiff.
Scoop some of the meringue into another bowl and add your food coloring. I made 3 colors, pink, orange and lavender so I did this process three times.
If you want a fancier looking meringue, spoon the colored meringue into a pastry bag with a star tip and squeeze into onto a greased cookie sheet or one covered with Silpat. You can also just use a spoon to drop small spoon fulls of meringue onto a cookie sheet.
Sprinkle some sprinkles on top and bake at 225 degrees for 2 hours.