Preheat the oven to 175 degrees Fahrenheit and line 2 baking sheets with parchment paper.

Place the egg whites and cream of tartar in a large mixing bowl.  With an electric mixer, beat on medium speed until the egg whites become frothy (2-3 minutes).

Increase the speed to medium high and slowly add in the sugar (1 tablespoon at a time) until all the sugar is added.  Turn the speed up to high and beat for 4-5 minutes until stiff peaks start to form.

Turn the speed on the mixer down to a low speed and mix in the vanilla extract.

Add in the green food coloring and carefully stir it in to dye the meringue but you do not want to over mix and remove the air from the mixture.

Put the meringue in a piping bag fitted with a small star tip.

Pipe seal Christmas tree shapes directly on the prepared baking sheets and then gently top with the sprinkles.

Bake the cookies until they are crisp but not browned (approximately 1 hour 45 minutes).  Then turn off the oven but leave the cookies in the oven for 30 minutes.  Test a cookie and if it’s still chewy in the middle, let them continue to dry out in the oven.

Let the cookie cool completely on the baking sheets on wire racks and then they are ready to serve and enjoy!