Add egg whites, vanilla and cream of tartar into a mixing bowl fitted with a wire whisk.

Beat well until stiff, about 3 minutes.

Add sugar, 1 tablespoon at a time, mixing for 15 seconds after each addition. Beat mixture on high for 5 minutes or until stiff and glossy.

Divide mixture into thirds and place the white mixture along a long piece of plastic wrap.

Color the remaining two bowls with food coloring, one red and one blue.

Spread each color next to the white on the plastic wrap.

Fold the wrap tightly by joining the long seams and twisting the ends tight.

Fit a pastry bag with a large star tip. Snip one end of the plastic wrap and place it into the pastry bag.

Line two baking sheets with parchment paper. Use a small amount to affix the pretzel rod to the parchment paper and gently press.

Swirl the meringue onto the pretzel rod and cover with sprinkles.

Bake for 45 minutes at 200 degrees.

When cooking is complete, turn off oven and leave in for an additional 30 minutes. Remove from oven and let stand to cool completely.