PREHEAT oven to 225°F. Beat egg whites and cream of tartar in large bowl with electric mixer on high speed 3 to 5 min. or until soft peaks form. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form.

DROP teaspoonfuls of the egg white mixture onto parchment-covered baking sheet, swirling each with tip of spoon to create a dollop. Sprinkle each meringue lightly with one or both of the dry jelly powders.

BAKE 50 min. (Do not let meringues brown.) Turn oven off. Prop oven door open slightly with wooden spoon; let meringues stand in oven 4 hours or until completely cooled.