Preheat oven to 250°Fahrenheit and line 2 large cookie sheets with parchment paper. Set aside.

In a stand mixer fitted with a whisk attachment, whip the egg whites on medium/high speed until foamy. Add the cream of tartar and salt, and in a steam add the granulated sugar. Increase the speed to high and continue to whip until glossy and medium peaks form, about 2-3 minutes. Add in the vanilla extract, Jell-O powder, and food coloring (if using) and whip over high speed until the mixture forms stiff peaks, another 1 1/2 - 2 minutes.

Fit a piping bag with a round or decorative star tip. Now, place the piping bag inside a deep measuring cup and scoop Jell-O flavored meringue inside the piping bag. Give it a turn or two to seal shut.

Pipe meringue mounds onto prepared sheets of parchment paper leaving about 1 inch of space between each meringue cookie.

Place cookie sheets in the oven and bake for about 30 minutes. More time will be required if your meringue mounds are larger - Anywhere from 35-45 minutes. When done, cookies should be dry to the touch and when lifted should remove easily from the parchment. My suggestion is to check at the 25 minute mark. If cookies do not remove from the parchment easily, check at 3-5 minute intervals.

Remove meringues from the cookie sheet and place in a wire rack to cool completely.

To store: Place meringues in a large airtight sealed container separated by squares of parchment. These cookies will last 3-5 days.

Makes about 40 cookies.

Notes: One batch makes about 40 small meringue cookies. Multiple batches = more cookies! These meringue cookies rock with a crowd, so feel free double or triple. If you’re about the single batch, yet about the multiple flavor life, portion out your meringue and flavor each separately. I’d wait until the meringue has reached medium peak stage to portion these out. I find a hand mixer and bowls work best if you’re rolling in portions.