Preheat oven to 225 F.

Line a baking sheet with aluminum foil and spray with non-stick spray.

In a large bowl or stand mixer fitted with a whisk attachment, beat eggs whites on medium speed until they become foamy with lots of bubbles.

While mixer is going, slowly add in sugar a little at a time until gone.

Add in cream of tarter and whip until stiff peaks form.

Gently whip in the Kool-Aid.

Transfer meringue to a frosting bag or Wilton Dessert Decorating Tool (what I use) and pipe onto the aluminum foil. To help guide you, take an ice cream cone and turn it upside down on the foil to leave a mark. Your meringues should be the size of frosting on a traditional cupcake.

Bake for 45-60 minutes until stiff and possibly just a little browned.

Remove from oven and allow to cool on pan completely.

Once cooled, melt your chocolate in a microwave safe bowl on 30 second intervals, stirring in between, until completely melted.

Place sprinkles in a small shallow dish.

Roll the edges of your cone in the melted chocolate, using a spoon to remove and excess globs, then roll chocolate dipped cone in the sprinkles.

If you're adding extra goodies to the cones, fill them now.

Dip the bottom of a cooled meringue in the chocolate and press onto the top of the cone to set and seal.

Repeat until all cones are done.