Preheat your oven to 200°F (93°C) and line a large baking sheet with parchment paper or silicone mat.

In a clean mixing bowl, add 4 large egg whites and beat them on medium speed until they form small bubbles (about 2-3 minutes).

Add 1/2 tsp of cream of tartar and continue whipping until soft peaks form (about 2 more minutes).

Gradually add 1 cup of sugar, a tablespoon at a time, while beating at medium-low speed until stiff peaks form (about 4-5 minutes).

Mix in 1/2 tsp of vanilla or almond extract and a few drops of green gel food coloring until uniform.

Fit a piping bag with a closed star tip and add the prepared meringue.

Pipe small trees on the baking sheet, spacing them 1 inch apart and swirling dollops to resemble tree tiers.

Bake for 90 minutes, then turn off the oven and let the meringues cool inside for another hour.

Dust with powdered sugar before serving.