In the bowl of a stand mixer, combine the egg whites and granulated sugar.
Whisk on high until the sugar has dissolved and the meringue holds stiff peaks.
Divide the meringue by the number of colors you plan to use and gently fold the gel food coloring into the meringue.
On a piece of plastic wrap, arrange your colors in the order you'd like and roll into a log-shaped tube of meringue, twisting the ends (like in this tutorial).
On the back of several pieces of parchment paper, create 1 1/2"-2" circles, making sure to leave room for the sticks.
Snip one end of your plastic wrapped meringue, load it into a piping bag with a Wilton 2A tip, and pipe your meringue circles starting from the center and working your way out, using the circles you traced as a guide.
Insert the lollipop sticks as you go to avoid brushing against other piped meringues.
Bake at 200F for 1 1/2- 2 hours, or until the meringues are dry, crisp, and easily pull away from the parchment paper.
Start with a perfectly clean bowl: This may seem like a no-brainer but even a little bit of grease can ruin your meringue. Whatever you use, making sure it’s been thoroughly scrubbed with warm, soapy water.
Don’t use plastics bowls: To the point above, it’s very hard to completely remove fats from plastic bowls and kitchen utensils, which tend to develop a greasy coating over time. Instead, use a glass, metal or ceramic bowl.
Crack your eggs into a separate bowl: Egg yolks = fat and as we’ve established, fats will keep your meringue from reaching it’s full potential. To avoid having a single yolk ruin the whole batch, be sure to crack and separate your eggs over a small bowl before adding the white to the rest of the batch.
Storage: Baked meringue is best stored in an air tight container at room temperature for 1-2 days (dependent on humidity).