Preheat the oven to 200°F and line a baking sheet with a silicone baking mat or parchment paper.

In the bowl of a stand mixer fitted with a whisk attachment, combine the egg whites and cream of tartar.

Begin whipping the egg whites on medium high speed, once they begin to look frothy, very slowly sprinkle in the sugar. The process of adding the sugar should be very slow and gradual, just a tiny bit at a time, it should take you a couple of minutes to do this. Continue to whip until the egg whites can hold a stiff peak and look a bit glossy.

Add in the clear vanilla extract and whip until combined.

Take 1 cup of the Fruity Pebbles Cereal and pour it into a zip top bag. Crush the cereal into tiny bits using a rolling pin, flat meat mallet, or your hands. Add the crushed cereal to the egg whites and give one last good mix.

Scoop the mixture into a large piping bag fitted with a large open star piping tip.

Remove from the oven and serve or store in an airtight container.