SERVES 20 PREP 25 MINS COOK 1 HOUR + COOLING
Preheat oven to 120°C. Line 4 oven trays with baking paper.
In a bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, beating well after each addition until sugar dissolves and mixture is thick and glossy.
Fit 4 piping bags with a 1cm star nozzle. Using a small brush, brush one food colour around each of the bags. Divide meringue mixture between bags.
From each bag pipe 30 x 3cm wide meringues and 15 x 1cm wide meringues onto each tray. Bake 1 hour or until meringues are dry to touch, swapping trays halfway through cooking. Turn oven off, leave meringues in oven, with door ajar, to cool.
To assemble, starting at base of cone, insert a toothpick into cone, then push red meringues onto toothpick, using a little vanilla frosting to help stick if needed. Continue working up the tree with remaining colours and using smaller meringues to fill any gaps. 6 egg whites, at room temperature 1½ cups caster sugar red, pink, orange and yellow food colouring 45cm store-bought polystyrene cone toothpicks (you’ll need 180) 400g tub vanilla frosting
TIP You can bake meringues 2 days ahead. Store in a container at room temperature.