Preheat your oven to 200°F (93°C) and line baking sheets with parchment paper.

In a mixing bowl, combine the egg whites and cream of tartar. Beat on medium speed until soft peaks form, about 2-3 minutes.

Gradually add the granulated sugar, one tablespoon at a time, while beating at high speed until stiff peaks form, about 4-5 minutes.

Gently fold in the vanilla extract using a silicone spatula.

Transfer meringue into a piping bag and pipe small tree shapes onto parchment-lined baking sheets.

Bake in the preheated oven for 1.5 to 2 hours until dry and pale.

Turn off the oven and leave meringues inside to cool for at least one hour.

Once cooled, remove meringues from parchment paper. Store in an airtight container.