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250 ml (1 c) egg whites
1 pinch cream of tartar
205 g (1 c) sugar
255 g (2 c) powdered sugar, sifted
2 drops blue food coloring
Preheat oven to 200 degrees (100 Celsius). Line three baking sheets with Silpat or well buttered parchment paper.
In the bowl of a stand mixer fitted with a whisk, beat egg whites with cream of tartar at low speed. Gradually increase speed to medium until the mixer gets white and frothy. Increase speed to medium high. Slowly add sugar and beat until whites are stiff but shiny. (The egg whites should flop over a bit at the top when you pull the whisk away). Remove bowl from mixer. Gently fold in powdered sugar with rubber spatula.
With a large spoon mound 2/3 of the meringue into balls on the baking sheet. They should be about 3 inches high and have some space between them. Pulling up on the spoon will help you create a swirly effect on the outer surface. For the remaining meringue fold in 1-2 drops blue food coloring. Use the blue meringue to make more mounds on the cookie sheet.
Bake for 1 and 1/2 hours - 2 hours. Place the handle of a wooden spoon in the door to hold it slightly ajar during the baking process. Keep an eye on the meringue. If it browns too quickly, lower the temperature a bit. Cool on a wire rack.