Preheat oven to 170°

Separate the yolks from egg white – DO NOT LEAVE ANY YOLK BEHIND – if any yoke gets mixed in you’ll need to start over.

In a large mixing bowl, beat the egg whites until they are foamy.

Gradually and very slowly add the sugar and cream of tartar, while continuing to mix.

Mix for several minutes until the mixture is fluffy and forms stiff peaks – it can take 10-12 minutes.

Separate mixture into a few bowls and add your desired food coloring to each bowl.

Transfer the candy mixture into a piping bag or zip-top bag with a small corner cut off.

Line a baking sheet with parchment or wax paper.

Pipe small “o” shaped circles onto the baking sheet.

Bake for 2 hours and then let completely cool for a few hours or overnight.

Once the candy beads are completely dry, carefully poke a hole through the center of each bead using a needle.

Thread the beads onto a string or elastic cord, creating fun color patterns or alternating flavors.

Tie a secure knot at the ends of the string to complete the necklace.