1. Preheat oven to 200°F (95°C) and line a baking sheet with parchment paper or silicone mat.

2. Clean your mixing bowl and beaters with vinegar or lemon juice to remove grease.

3. Separate the egg whites carefully, making sure no yolk enters the bowl.

4. Add egg whites and cream of tartar to the bowl. Beat on medium until frothy, then increase to high until soft peaks form.

5. Gradually add sugar one tablespoon at a time, beating until the mixture is glossy with stiff peaks.

6. Slowly sprinkle in the Jello powder while beating on low, then beat on high for 30 seconds more to mix completely.

7. If desired, add a small drop of food coloring to intensify the hue.

8. Transfer meringue into a piping bag fitted with a star tip, or spoon dollops onto the baking sheet.

9. Pipe or dollop small mounds spaced 1 inch apart.

10. Bake for 1.5 to 2 hours until the cookies are dry and easily lift off the sheet.

11. Turn off the oven and let cookies cool inside with the door slightly ajar for 30–60 minutes.

12. Once cooled, store in an airtight container at room temperature.