Heat oven to 200 degrees
In the large bowl of a stand mixer using whisk attachment, beat egg whites on high speed until fluffy, about 2 minutes.
Add in salt and whisk for about 1 minute, until salt is dispersed and egg white are beginning to stiffen.
Add confectioners' sugar and beat until egg whites are glossy and stiff peaks are formed, about 3 more minutes.
Gently fold in Fruity Pebbles cereal until dispersed.
Drop tablespoons of mixture about 2 inches apart on parchment paper-lined baking sheets.
Bake at 200 degrees for about 3 hours, until meringues are completely dry and beginning to crack. Rotate trays halfway through.
Let cool completely on pan.
Serve with raspberry ganache for dipping.