Preheat oven to 175 degrees fahrenheit.

While oven in preheating, beat egg whites on high until you receive stiff peaks.

Add 1 cup of powdered sugar, fold in, beat for 5 minutes, then fold in the remaining powdered sugar and extract, and beat until mixture is well combined.

In 3 small bowls, separate meringue mixture equally. Add a few drops (depending on desired color) of food coloring to each bowl mixture.

Using a Wilton ColorSwirl 3 Color Coupler, fill three icing bags with each meringue color.

Scatter some rainbow sprinkles onto a cookie sheet lined with parchment paper (to avoid sticking), then squeeze each icing bag on top of sprinkles.

Bake for 2 hours, then let cool fully before enjoying.