Preheat the oven to 225 degrees

In a blender or food processor, blend the peach wedges until the puree looks like applesauce. Set aside.

In a standing mixer, add in the egg whites and cream of tartar.

Mix on medium speed until soft peaks form and then increase to faster speed.

Alternating between the sugar and powdered sugar, add in 1 Tablespoon at a time until stiff peaks form.

Add in the peach puree, 1 Tablespoon at a time, and the pink food coloring. Continue to mix it until stiff again.

Using a pastry bag with a star tip, pipe on the meringues onto a baking sheet lined with parchment paper.

Bake for 1 hour and 30 minutes