Preheat oven to 225°

Cover a baking sheet with non-stick spray, or use a slip mat.

Use a stand mixer to whip the egg whites for a few minutes, until they are frothy.

Gradually add in the sugar, then the cream of tartar, then vanilla and mint.

Now add in green food coloring until you have reached your desired shade.

Fill your icing bag or decorator tool with the meringue mixture. When squeezing it out, move in a circular motion and press down gently. (It helps me to think of it like filling a bowl of ice cream from a machine.)

Cover with Christmas sprinkles and place golden pearl on top.

Bake for 45 minutes, or until edges have started to turn slightly brown.

Remove from oven and let them cool.

Eat immediately or store in an airtight container for up to 1 day.