Preheat oven to 225° F / 110° C.

Sketch or trace a heart, circle, or other shape onto a sheet of parchment using a permanent marker, and place market-side down on a large baking tray. (You can also sketch the design onto parchment and place it underneath a silicone mat.) Set aside.

Prepare disposable piping bags with desired tips. If making the rainbow version shown here, you will need six piping bags. Set aside.

Measure egg whites into a large mixing bowl, or the bowl of a stand mixer.

Whip to soft peaks. Do not overwhip.

Gradually add the sugar. Mix on medium-high speed until the meringue is thick and glossy, with stiff peaks.

Divide meringue between six small bowls.

Tint each meringue with a different gel food coloring.

With a flexible rubber spatula, scoop each colored meringue into a prepared piping bag.

Using any pattern you’d like, pipe the colored meringues over the traced wreath shape. Make sure all meringue shapes touch each other, with no gaps or breaks in between.

Sprinkle with rainbow nonpareils, or color-coordinated homemade sprinkles.

Bake in preheated oven for 1 1/2 hours. Turn oven off and allow wreath to cool in the oven for at least 2 hours, or overnight.

When ready to use, carefully lift wreath from the parchment (it should pull away easily). Decorate tabletop or other surface as desired.