Final answer:
Oil-based colors will collapse the foam structure of meringue because fats interfere with the formation of the stable egg white foam necessary for meringue texture.
Step-by-step explanation:
Introducing an oil-based color to meringue will likely collapse the meringue. Meringues rely on the structure of whipped egg whites which can be compromised by the introduction of fats, such as oil. Oils can interfere with the formation of the stable foam that is essential for a meringue's texture. It's important to ensure that no fats come into contact with the egg whites during preparation, as the presence of oil can prevent the whites from reaching the desired volume and stiffness.