4 egg whites, room temperature 1 cup sugar Pinch of cream of tartar 1/8 teaspoon of peppermint extract green gel food coloring star sprinkles royal icing
Preheat 200F. Line a baking sheet with parchment paper.
Place egg white, sugar and cream of tarter in the bowl of a stand mixer set over a saucepan of simmering water. Constantly whisk until sugar as fully dissolved. Remove from heat and whisk in peppermint extract.
Using the whisk attachment, beat the egg whites until they are a bright white, but still runny. Add in food coloring and continue to beat until stiff peaks have formed.
Place meringue in a piping bag fit with a large, open star tip. Pipe 1 inch cones at least one inch apart. Bake for 2 hours. After 2 hours, open the door slightly and let cookies cool in the oven.
Using a small amount of royal icing, attach sprinkles to the top of each tree. Store in an airtight container.