4 egg whites
1/4 tsp. cream of tartar
3/4 c. sugar
1 (4 serving size) pkg. Jello Lime Gelatin
1 (4 serving size) pkg. Jello Strawberry Gelatin

Beat egg whites and cream of tartar in a small bowl with electric mixer on high speed for 5 minutes or until soft peaks form. Gradually add sugar, 1 tsp. at a time, beating on high speed until soft peeks form. Drop tablespoonfuls of the egg white mixture onto a baking sheet lined with parchment paper. Sprinkle each meringue lightly with dry gelatin powders.

Bake at 225°F for 50 minutes. Turn oven off. Prop oven door open slightly and let meringues stand in the oven for about 1 hour or until completely cooled. Store meringues in a tightly covered container at room temperature.