A meringue mixture is piped into X's and O's then baked to make these light dessert cookies.
1. Preheat oven to 200 degrees F and move the racks to center. Line 3 cookie sheets with aluminum foil.
2. Beat egg whites on medium-high with an electric mixer until foamy. Add cream of tartar and salt. Beat on high until mixture forms soft peaks. Add sugar, by tablespoons, and continue beating until thick and glossy.
3. Spoon half the mixture into a gallon-size resealable bag or pastry bag with a 1/2-inch plain tip. Tint remainder with red food coloring and spoon into another bag.
4. Pipe batter in 3-inch X and O shapes onto prepared cookie sheets. Sprinkle letters with decorating sugar. Bake an hour, then turn off oven and let cool and dry inside for at least two hours. Peel cookies from foil and store in an airtight container.