Preheat the oven to 200 degrees. Line a baking sheet with parchment and set aside.

In the bowl of a stand mixer, combine the egg whites and cream of tartar. Mix on medium speed until bubbly and frothy looking.

Add in about half of the sugar and continue to whip on medium speed for about 2 minutes.

Add in the remaining sugar and vanilla and mix on medium speed for another 2 minutes.

Bump up the speed to high and whip to stiff peaks - about another 2 minutes. Do not overwhip as the mixture can deflate if over-worked.

Transfer the meringue mixture to a piping bag fitted with a large star tip.

Pipe a small mound of meringue on the parchment, working in a spiral upwards. Repeat until all the meringue is piped.

Carefully place a gold star at the tip of each meringue tree.

Sprinkle with a light dusting of rainbow non-pareils.

Bake in the preheated oven for 2 hours. Do not open the door or cause drastic temperature fluctuations.

After the 2 hours of bake time, turn off the heat to the oven. Crack the door to the oven open slightly and place a wooden spoon handle in the door to keep it open. Allow to set for an additional 1 hour or overnight.