• Preheat the oven to 200 degrees. Line a baking sheet with parchment and set aside. 2. In the bowl of a stand mixer, combine the egg whites and cream of tartar. Mix on medium speed until bubbly and frothy looking.
• Add in about half of the sugar and continue to whip on medium speed for about 2 minutes.
• Add in the remaining sugar and vanilla and mix on medium speed for another 2 minutes. 5. Bump up the speed to high and whip to stiff peaks - about another 2 minutes. Do not overwhip as the mixture can deflate if over-worked.
• Transfer the meringue mixture to a piping bag fitted with a large star tip.

For Meringue Christmas Trees

• Pipe a small mound of meringue on the parchment, working in a spiral upwards. Repeat until all the meringue is piped.
• Carefully place a gold star at the tip of each meringue tree.
• Sprinkle with a light dusting of rainbow non-pareils.
• Bake in the preheated oven for 2 hours. Do not open the door or cause drastic temperature fluctuations.
• After the 2 hours of bake time, turn off the heat to the oven. Crack the door to the oven open slightly and place a wooden spoon handle in the door to keep it open. Allow to set for an additional 1 hour or overnight.