Preheat oven to 200 degrees. Line two baking sheets with parchment or a silpat.

Beat egg whites using an electric mixer on high until stiff peaks form, about 2 minutes. Add the sugar, 1 tablespoon at a time, with the mixer running. Beat until the egg whites are very stiff and glossy and if you feel the meringue between your fingers there is no grittiness (the sugar has dissolved), about 5 minutes. Beat in vanilla.

Using 2 spoons, scoop dollops of meringue on your prepared cookie sheet. Use the back of one spoon to smooth the meringue into a small circle and place an indent in the center to hold the filling. Alternately, you could place your meringue in a piping bag and pipe small circles. You will get about 8 circles.

Bake for 50-60 minutes, rotating the pans halfway through. They are done when the outside is no longer sticky, but the inside is still soft. Turn off the oven and let the pavlovas cool inside it.

Once cool, remove the pavlovas to a serving plate.

Take your whipped cream and stir in the powdered sugar, vanilla, and food coloring. Alternately, you could use whipped topping or leftover frosting (but those wouldn’t need sweeting). Place about 2 tablespoons of whipped cream on top the pavlovas. Top with a Peep and sprinkles!