Preheat the oven to 225°F (100C) and line the baking tray with parchment baking paper.
Pour the egg whites into a large, grease-free, dry bowl. Add in the cream of tartar, then start whisking the eggs. Mix at medium speed until frothy for about 2 minutes.
Add ¼ of the sugar, whilst mixing continuously for another 2 minutes or until the meringue reaches soft peaks.
Start adding in the remaining sugar gradually, whilst mixing over the course of 1-2 minutes. Once the sugar has been fully incorporated, add the flavoring.
Mix on high speed until the meringue reaches stiff peaks, around 2-3 minutes. Stop mixing once the meringue holds its shape well.
Add in the green gel food coloring, adjusting the color as desired. Mix to combine, then place the meringue into a large piping bag fitted with a ½ inch star nozzle.
Pipe a larger dollop of meringue as the base of the tree, keeping the nozzle close to the surface of the baking tray.
Next, pipe a second smaller dollop of meringue on top of the larger one.
Pipe a smaller dollop on top of the middle one, lifting the nozzle at the end to create an elongated treetop.
Decorate with sugar sprinkles, then bake for 2 hours. Once baked, turn off the oven and let the Meringue Christmas Trees cool down inside the closed oven for 1-2 hours.
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Notes
Cream of tartar – optional and can be replaced with lemon juice. See Ingredient notes in post.
Vanilla extract – can be replaced with other flavors, see Ingredient notes in post.