-Line a baking sheet with parchment paper.

-Trace the cookie cutter repeatedly on the parchment paper to provide an outline. Flip the parchment paper over.

-Let the egg whites sit out on the counter for 30 minutes. They should be room temperature before you use them.

Preheat the oven to 200F.

-Whip the egg whites at medium speed until they are frothy.

-Add the cream of tartar and the salt.

-Turn the mixer speed up to high. Gradually add the sugar in a slow -steady stream. Whip until stiff peaks form.

-Whip in the vanilla and food coloring.

-Place the piping bag fitted with a large round tip in a drinking glass. Fold the sides over the lip of the glass.

-Use a rubber spatula to transfer the meringue to the glass.

-Following the outlines, pipe pig faces onto the parchment. Pipe an extra blob in the center of the pig's face to create the nose.

-Sprinkle all over with sparkle sugar. Then place the candy eyes, mouth, and nostrils.

-Bake for 1 hr

-Let cool for 10 minutes before serving.