Whisk the egg whites in a grease-free bowl until curdled-looking, then add the sugar gradually and whisk until stiff, glossy peaks form. Turn off the mixer, sift in the powdered sugar and fold gently with a spatula.

Divide the mixture into portions, tint with food coloring and transfer to piping bags.

Pipe the meringues onto a parchment-lined baking sheet.

Dry in the oven for 2-3 hours at 60-80°C. The finished meringue should be fully crisp both outside and inside. Enjoy!