Multicolored Meringues?

With good reason I've been afraid for decades of recipes that want me to separate eggs, beat them to stiff peaks, and then create something beautiful using a piping bag. Trying to please my kids, however, can force me to face my fears.

Alathea wanted to make the multicolored meringues she saw in a cookbook Aunt Chelsey gave her, so when Sophia was busy at our church's holiday club, I gave it my best attempt--which means that my mom separated the eggs for me and my husband came home for lunch at just the right time to save me from a piping bag disaster. So our meringues turned out more like French macaroons, but they did have some color to them, and they tasted like toasted marshmallows. Add some ice cream to the middle, and Alathea counted it a success!