Preheat oven to 200°F (93°C). Line baking sheets with parchment.

Separate eggs one at a time, adding clean whites to your mixing bowl.

Beat whites until foamy; add cream of tartar and mix to soft peaks.

Add sugar gradually with mixer running. Add salt with final spoonful.

Whip to stiff, glossy peaks. Mix in extract briefly.

Fold in food coloring gently.

Pipe tree shapes onto trays and add sprinkles.

Bake 1 hour, then turn off oven and leave cookies inside 2 hours or overnight.

Remove, store airtight, and dust with powdered sugar before serving.