Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper or silicone baking mats.

In a clean mixing bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form.

Gradually add the sugar, one tablespoon at a time, while beating on high speed until stiff, glossy peaks form.

Sprinkle in the Jello powder and continue beating until fully combined and vibrant in color.

Transfer the meringue to a piping bag with a star tip or use a spoon to form small mounds on the baking sheets. Space them about 1 inch apart.

Bake for 1.5 to 2 hours, or until the cookies are completely dry to the touch. Turn off the oven and let the cookies cool inside for at least 1 hour.

Remove from the oven, transfer to an airtight container, and enjoy!