4 egg whites at room temperature
¼ tsp cream of tartar
1 cup granulated sugar
Red food coloring
Line a baking sheet with parchment paper and set aside. Preheat oven to 170 degrees F.
Using an electric mixer, start mixing egg whites and cream of tartar on medium speed.
Once the egg and cream of tartar start blending in with one another (you’ll notice small bubbles), add the sugar slowly, preferably in thirds.
Once your mixture lifts in stiff peaks, it’s ready. Mix in a couple drops of red food coloring and scoop into a piping bag.
Pipe out poop-shaped dollops on your lined baking sheet, leaving 2-3 inches of space between each meringue cookie. Generously add rainbow and gold sprinkles. Don’t worry about the meringue cookies being uniform… unicorn poop is magical but not necessarily consistent!
Bake for 2 hours and let cool for at least 30 minutes.