In a bowl, mix the chosen poppy or violet syrup with the sugar and set aside.
In the mixer bowl, beat the egg whites and cream of tartar at medium speed for 2 minutes.
Incorporate the syrup-sugar mixture all at once, increase the speed to maximum, and beat for 3 to 4 minutes.
Add the food coloring according to the desired color.

Put the preparation in a piping bag, and pipe the meringues onto a cookie sheet lined with parchment paper.
Let dry in a preheated oven at 170 F (66 C) for 2 hours.