3 free-range egg whites
¾ cup sugar
¼ tsp cream of tartar
⅛ tsp salt
Green food colouring paste or gel
Red, white and green sprinkles
Follow Steps 1 and 2 of Meringue Santa Hats except beat in the same amount of green food colouring paste or gel.
Spoon meringue into a new disposable pastry bag fitted with a large star or round tip. Pipe meringue into 3cm tall spirals that are wider at the base and narrower at the top. Lightly cover with sprinkles of choice. Bake and cool as in Step 3 of Santa hats (if making larger trees, bake for 1½ hours). If desired, sift powdered sugar over finished trees for a snowy effect. Store at room temperature in an airtight container for up to 3 days, layered between baking paper, or freeze for up to 3 months.