Step 1

Preheat oven to 200°F with rack in lower third position. Spread about ⅛ teaspoon of the Basic Meringue into each corner of 2 unrimmed baking sheets. Line each baking sheet with parchment paper; press into meringue to hold parchment in place. Set aside.

Step 2

Divide remaining Basic Meringue evenly into separate bowls, and stir different food coloring gels into each bowl. Transfer each dyed meringue mixture to a separate piping bag fitted with desired tip (such as a ½-inch round, closed star, or French star), or swirl 2 dyed mixtures together in a bowl, and place in 1 bag. Pipe small (about 1-inch) kisses evenly spaced at least ½ inch apart onto prepared baking sheets. You should have about 160 meringues total. If desired, decorate with nonpareils.

Step 3

Bake in preheated oven until dry and no longer sticky, about 2 hours. Turn oven off; let meringues cool completely in oven until crisp, at least 4 hours or up to 12 hours. Store in an airtight container at room temperature up to 1 week.