Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper.

In a clean mixing bowl, add egg whites and cream of tartar. Beat until soft peaks form (2–3 minutes).

Gradually add granulated sugar, one tablespoon at a time, while beating on high speed until stiff peaks form (5–7 minutes).

Gently fold in flavored gelatin until fully incorporated, taking care not to deflate the meringue.

Transfer the mixture into a piping bag or use spoons to dollop onto prepared baking sheets.

Bake for 1.5 to 2 hours until dry to the touch and lift easily off parchment.

Turn off the oven and let the cookies cool inside for an hour.

Store cookies in an airtight container at room temperature for up to two weeks.