Preheat the Oven:

• Preheat your oven to 225°F (110°C).
• Line a baking sheet with parchment paper or a silicone baking mat.

Whip the Egg Whites:

• In a large, clean bowl, beat the egg whites on medium speed until frothy.
• Add the cream of tartar and continue beating until soft peaks form.

Add Sugar Gradually:

• Gradually add the superfine sugar, 1 tablespoon at a time.
• Beat well after each addition until stiff, glossy peaks form.
• The mixture should be smooth, and the sugar should be completely dissolved.

Add Kool-Aid Flavoring:

• Gently fold in the Kool-Aid powder or liquid concentrate until the color and flavor are evenly distributed.
• The color will vary depending on the flavor used, so choose bright, vibrant flavors for the best effect.

Pipe the Meringues:

• Transfer the meringue mixture to a piping bag fitted with a star or round tip.
• Pipe small swirls or kisses onto the prepared baking sheet, spacing them about 1 inch apart.

Bake:

• Bake for 45 minutes.
• After baking, turn off the oven and let the meringues sit inside for an additional hour to dry out without opening the door.

Cool and Store:

• Once completely cool, carefully remove the meringues from the baking sheet.
• Store them in an airtight container at room temperature to maintain their crispness.