Preheat oven to 200 degrees F and place the rack in the center of the oven. Line a baking sheet with parchment paper.

Beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks.

Add the sugar, a little at a time, and continue to beat on medium-high speed until the meringue holds very stiff peaks. Beat in the food coloring; the meringue might deflate a bit so just continue beating until the meringue holds stiff peaks again.

Pipe meringues in a tree shape using a large, serrated piping tip.

Bake the meringues for 2 hours, rotating the baking sheet from front to back about half way through to ensure even baking. They should not be brown but crisp on the outside. Cool completely.

Melt the white chocolate chips in a double boiler (I actually just put a bowl in a small saucepan). Fit a pastry bag or a ziploc baggie with a small, rounded edge piping cone and fill with melted white chocolate.

Pipe stars on silpat or parchment paper. Sprinkle with glitter and allow to cool. Peel the stars from the silpat once cool and attach to the trees with a dab of white chocolate.

Pipe dots of white chocolate directly onto tree in a random pattern.