Preheat oven to 200 degrees F. Line two baking sheets with parchment paper. Set aside.

Add egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until frothy. 

Beat in sugar and increase mixer speed to high. Beat until stiff peaks form, about 5 minutes. 

Add a pastry bag to the inside of a pint glass and fold edges over the rim of the glass, with the tip hanging down into the glass. 

One two sides of inside of the pastry bag, paint thick lines of orange gel food coloring across from each other. Repeat this on the other two sides with the black gel food coloring. 

Transfer egg white mixture to the pastry bag. Twist off the top of the bag and cut the tip off to leave a 1/2-inch opening. Pipe an amount onto a paper towel until you see the color start to come through.

Pipe small 1-inch swirls on the prepared baking sheets. Note that these won't spread much so you can space them pretty closely together. 

Bake for 1 hour in the center of the oven until the outsides are dry. Transfer to cooling rack to cool completely. Serve.