Add the egg whites and turn your mixer you high until they're foamy.
Add the brown sugar and cinnamon, beat for 1 minute.
Add cream of tartar and optional food coloring.
Beat until stiff peaks form. I did this on high for ten minutes, on and off.
Spoon into a piping bag (or in my case, reusable bag) and pipe onto a baking sheet, lined with parchment paper.
Bake for 2 1/2 hours and then shut the oven off (do not open the door) and let the Christmas Meringues sit and dry out for 6-8 hours.