Preheat the oven to 225 degrees.

Separate four eggs and pour the egg whites into a mixing bowl.

Add a pinch of salt and a pinch of cream of tartar and beat together on medium speed on the mixer until the egg whites turn frothy.

Slowly, mix in 1 cup of sugar, one tablespoon at a time, until soft peaks have formed and the mixture has become stiff.

Divide the meringue into three parts and place into three bowls. Add a few drops of food coloring to get your desired colors. For orange: red and yellow food coloring. To make brown: mix equal drops of red, blue, yellow and green.

Use a pastry bag to squeeze out the meringue onto a greased cookie sheet. You can also scoop it on to the cookie sheet by rounded tablespoonful.

Sprinkle Fall sprinkles on top and bake at 225 degrees for 2 hours.