Heat oven to 225F. Cover cookie sheets with parchment paper. In small bowl, beat egg whites, cream of tartar and salt until soft peaks form. Gradually add sugar, beating until VERY stiff peaks form, about 10 minutes. Add jelly and food coloring (if desired), beat 1 minute more at highest speed. Drop meringues form teaspoon or pipe out with pastry tube into 1-inch mounds onto parchment paper-lined cookie sheets. Bake for 2 hours at 225F. Cool completely. Remove from parchment paper.
Makes 36 meringues.