Make meringue batter.
Prepare meringue batter following recipe instructions, eliminating Champagne flavoring. Divide equally into thirds.
Using icing colors, tint one portion rose, one portion yellow and remaining portion orange.
Line cookie pan with parchment paper. Prepare ColorSwirl couplers with bags and tip 2A. Fill each bag separately with a different colored batter.
Pipe six groups of 7/8 in. dots, three across by four down, making sure dots are slightly touching. Bake meringues for 45 minutes, then turn oven off and leave meringues in oven for an additional 2 hours. Remove and let cool.