Preheat your oven to 200°F (93°C). Line a baking sheet with parchment paper and set it aside.

In a mixing bowl, beat the egg whites and cream of tartar on medium speed until frothy.

Gradually add sugar, mixing well after each addition until stiff peaks form.

Add green gel food colouring and mix gently until combined.

Transfer the meringue to a piping bag with a large star tip. Pipe three dollops on top of each other to form a tree shape and decorate with sprinkles.

Bake for 45-50 minutes until the sides are dry and the bottoms peel away easily.

Turn off the oven and leave the meringues inside to cool completely overnight or for about an hour with the oven door cracked.

Store in an airtight container.