Holiday Meringues

Preheat oven to 225°F (105°C).

In a small bowl, beat egg whites and cream of tartar with an electric mixer on high speed 5 minutes or until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.

Drop tablespoonfuls of the egg white mixture onto baking sheet lined with parchment paper.

Sprinkle each meringue lightly with colored sugar.

Bake for 50 minutes. Turn oven off. Prop oven door open slightly; let meringues stand in oven for 1 hour or until completely cooled.

Store cooled meringues in tightly covered container at room temperature.