Place the sugar, egg whites and cream of tartar in a bowl over a pan of simmering water. Constantly whisk the egg whites until the sugar has dissolved.

Pour the mixture into a clean bowl of a stand mixer, and add the peppermint extract. Using the whisk attachment, mix on medium high speed until the egg whites become white but still runny. Add the food coloring and continue to beat on high speed (I had my Kitchen Aid at about 7) until the egg whites are glossy and form stiff peaks.

Place into a piping bag with large star tip and pipe the meringues into tree shapes, directly onto the parchment paper.

Bake for 2 hours, then turn off the oven and leave the door slightly ajar for the meringues to cool down.

When you’re ready to serve the Christmas tree meringues, top with a star or a mini M&M's, place Rolos down as tree stumps, put the trees on top and gently sprinkle with powdered sugar.

Store the meringues in an airtight container at room temperature (away from any heat or moisture) for up to two weeks. Alternatively, store them in the freezer for up to a month.

Enjoy!