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

In a large mixing bowl, add egg whites and cream of tartar. Beat on medium speed until soft peaks form, about 2-3 minutes.

Gradually add granulated sugar, one tablespoon at a time, while beating at high speed for 5-7 minutes until stiff peaks form.

Sprinkle flavored gelatin into the meringue mixture and mix on low until fully incorporated.

Transfer meringue to a piping bag or use a spoon to dollop onto prepared baking sheets.

Bake for 1.5 to 2 hours until dry to the touch, then cool in the oven for an hour.