Preheat your oven to 200°F (or 175°F for convection). Line two baking sheets with parchment paper.

In the double boiler, combine egg whites and granulated sugar. Heat over simmering water while whisking until warm and sugar dissolves.

Remove from heat and beat the mixture on medium-high speed until glossy and stiff peaks form, about 5 to 7 minutes.

Divide the meringue into bowls. Add gel food coloring and fold gently until achieving desired colors.

Pipe the meringue onto prepared baking sheets in fun shapes, keeping them about an inch apart.

Bake in preheated oven for approximately 80 minutes, rotating trays every 20 minutes until crisp and dry.

Turn off the oven and let the cookies cool completely inside to help them firm up.