Combine egg whites (at room temperature) and cream of tartar in a mixing bowl. Beat at medium speed of electric mixer until frothy. Add half of sugar, mixing well. Add remaining sugar; beat at high speed 5 to 7 minutes or until mixture is stiff and holds a peak.
Divide frosting according to the number of different tints desired; add paste food coloring. Frosting dries quickly; keep containers covered with damp towels.
Note: For large Candy Easter Eggs, shape dough into 18 ovals about 4 inches long. Decorate with Royal Frosting; personalize each egg with a child's name.