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

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

Sprinkle in one spoonful of sugar at a time, mixing well after each addition until stiff peaks form.

Add a few drops of green gel food colouring to the meringue and mix gently until evenly combined.

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

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

After baking, turn off the oven and cool the meringues inside overnight or let them cool for about an hour with the oven door cracked.

Store the meringue Christmas trees in an airtight container.