Line 2 cookie sheets with parchment paper.

Preheat oven to 200 (or the lowest setting you can, if your oven doesn’t go that low).

Whip egg whites at high speed until stiff peaks form.

Gradually add in powdered sugar, about ½ cup at a time while whipping on high (scrape down sides periodically) until meringue holds stiff peaks and is smooth and glossy.

Add in food coloring and cream of tartar and whip until blended.

Fill a decorating bag fitted with a star tip with meringue.

Pipe in a circular motion making smaller circles as you go upward (like soft serve ice cream).

Bake meringues for 2 hours.

Turn off oven and leave meringues in with door slightly open for 1 more hour.

Make a “glue” to attach the stars to the tops by mixing ¼ cup powdered sugar with several drops of water and mixing well.

Gently dab this on with a toothpick and press star in place.