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 design-side down on a large baking tray. (Note: You’ll be able to see your design through the parchment! You want to avoid placing it design side-up, or you’ll risk getting marker on your meringue.) If using a silipat mat, sketch the design onto parchment and place it underneath the silipat. Set tray 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. Add a pinch of cream of tartar if desired.

Whip egg whites, using a stand mixer or hand mixer, until they reach stiff peaks. Be careful not to overwhip the eggs.

Meanwhile, combine sugar and water in a medium saucepan. Heat the mixture on the stovetop until it reaches soft ball stage (approx. 242° F / 117° C) on a digital thermometer.

Turn off the mixer and pour hot sugar mixture into the egg whites. Continue mixing on medium speed until meringue is cool to the touch.

Divide meringue mixture into individual bowls. If making a rainbow, you will need six small bowls.

Add food coloring to each meringue bowl until desired color is reached. Transfer each colored meringue into a prepared piping bag.

Pipe meringue onto your pre-traced wreath shape. Feel free to be creative here! Just make sure your meringue shapes are all touching each other, or your finished wreath will not stick together. If desired, you can also pipe some individual meringue cookies along the sides of your tray to use for embellishment. Finish with sprinkles.

Place tray in pre-heated oven. Bake for 1.5 hours, then turn the oven off and allow wreath to cool in the oven for at least two hours, or overnight.

When meringue wreath is dry and ready to use, carefully peel it from the parchment (it should pull away very easily) and decorate tabletop or other surface as desired.