Divide Basic Meringue Mixture into thirds. Whisk 1 to 2 drops yellow food coloring into first portion, 1 to 2 drops red food coloring into second portion, and 1 to 2 drops green food coloring into third portion. Spoon each portion into a decorating bag fitted with a large star tip. Pipe 12 (1-inch) mounds of each color onto a parchment paper-lined baking sheet.
Bake at 200° for 1 hour and 45 minutes to 2 hours; turn oven off. Let meringues stand in closed oven with light on 8 hours.
Beat egg whites at high speed with electric mixer until foamy. Add cream of tartar and salt; beat until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff peaks form. Fold in flour, 1/4 cup at a time. Fold in almond extract, and spoon into a wax paper-lined 12-inch cake- or springform pan.
Bake at 375° for 35 minutes or until cake springs back when lightly touched. Cool in pan on a wire rack 40 minutes. Run a thin metal spatula around cake edges to loosen; remove from pan, and peel off wax paper.
Spread Italian Meringue Frosting on top and sides of cake. Mound meringue rounds on top of cake.
Note: A zip-top plastic bag may be used for piping. Spoon meringue into bags. Snip a hole in 1 corner of bags; pipe meringues.