Wipe the mixing bowl and whisk attachment with vinegar to remove any grease, wipe dry with a clean paper towel.

Add room temperature egg whites and the cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Turn the mixer on low to mix in the cream of tartar.

Slowly increase the speed to medium and beat until the mixture is foamy. Then increase the speed to high and beat until it holds soft peaks.

With the mixer running, slowly add the sugar, one tablespoon at a time, beating well between each addition.

Beat until it holds stiff peaks and looks glossy. Add the vanilla and food coloring and beat for 30 seconds.

Cut the tip off of a disposable pastry bag and fit it with a star nozzle or round tip. Fill the pastry bag with the meringue batter.

Pipe the trees onto the lined trays. Make sure the bottom is wider than the top and pull up while you stop squeezing the piping bag to make a point.

Decorate with stars, balls and sprinkles as desired.

Bake the trays for 60 minutes, rotating them halfway through. If you bake in the lower portion of the oven you won’t get browned trees.

Turn off the oven and leave them inside for 60 minutes. Remove and let cool completely on wire racks.