Preheat oven to 110° C / 230° F. Fit four piping bags with small (about 1/4 inch) round piping tips, and set aside until ready to use.

On a sheet of paper, trace a round stencil, cookie cutter, or lid to create a template for your wreaths. You can make the circles any size you want. I used a 1 3/4-inch round cutter for mine.

Place the paper template on a large baking tray. Cover the template with a sheet of baking parchment, then set tray aside until ready to use.

Add egg whites to a large mixing bowl or the bowl of a stand mixer. Whip to soft peaks.

Gradually add sugar, continuing to whip on medium-high speed until the mixture is thick and glossy, and stiff peaks have formed.

Divide the meringue into four equal portions.

Add 1-2 drops of gel food coloring to each bowl. Gently fold the color into the meringue.

Transfer colored meringues into the prepared piping bags.

Beginning with the green meringue, pipe a few leaves around each circle template.

Next, add dots of the purple meringue to each circle.

Now do the same with the yellow meringue.

Now add dots of the pink meringue.

Finally, go back around the wreaths and add extra dots of each color meringue as needed, taking care to fill in any gaps or holes.

Bake in preheated oven for one hour. Without opening the door, turn off the oven and allow cookies to cool in oven for 1 – 1.5 hours.

Gently remove the cooled meringue cookies from the parchment. Serve immediately.