Preheat your oven to 250°F (120°C) and prepare two rimmed baking sheets with parchment paper.

Ensure your mixer bowl and beaters are sufficiently clean, free from any grease.

In your mixer, beat the egg whites and cream of tartar on medium speed until frothy.

In a separate bowl, whisk together the powdered sugar and Kool Aid until blended.

Slowly add the sugar and Kool Aid mixture to the frothy egg whites by the tablespoon, continuing to mix until stiff peaks form. This process may take about 18-20 minutes.

Using a piping bag or a zip bag with a cut corner, pipe small dollops of the meringue onto the prepared baking sheets, making sure to leave space between each.

Bake in the oven for 90 minutes or until the meringues begin to turn golden brown.

Turn off the oven and let the meringues rest inside for 1 to 8 hours to develop a crisp texture.

Serve the meringue cookies on a plate, optionally drizzling with sugar-free chocolate sauce or adding fresh berries.