| 3 large egg whites |
| ½ tsp. cream of tartar |
| 1 ½ cups powdered sugar, plus extra |
| 1 tsp. clear vanilla extract |
| Red, orange, and green food coloring |
| Colored decorator sugars (optional) |
Separate eggs while cold, then bring the egg whites to room temperature. Use the yolks for another dessert or mix in with scrambled eggs.
Line 2 baking sheets with parchment paper and lightly spray them with baking spray. Preheat oven to 225°. Place two racks in the center portion of the oven.
Beat egg whites in a large bowl with the cream of tartar at high speed of electric mixer until foamy. Add the powdered sugar, 1 tablespoon at a time, until the mixture is glossy and has stiff peaks. Add vanilla and divide mixture in half.
Using the first batch of meringue mixture, separate into two batches - about 2/3 and about 1/3. Tint the 2/3 portion red, then place in a piping bag with a medium open tip OR place in a gallon zip-top bag and squeeze meringue into one corner and snip off the corner. On first baking sheet, pipe or squeeze out a triangle shape for Santa's hat. Place white meringue into another bag, pipe or squeeze out for trim on the base of hat and at the top for a pompom. Decorate with colored sugar, if desired.
Using the second batch of meringue mixture, separate into two batches - about 2/3 and about 1/3. Tint the 2/3 portion orange and the 1/3 portion green. Place each in a piping bag or zip-top bag. On second baking sheet, pipe or squeeze out a long triangle with the orange - about 2" long. You should get about 18. With green, make a squiggle at the top of the carrot to look like 2-3 leaves or use a leaf tip.
Bake both sheets on two racks in oven for 40-50 minutes. They should be mostly dry. Turn off the oven and let them cool inside the oven. Store in airtight tins.
On Christmas Eve, leave on a plate near the fireplace with a note, thanking Santa - make sure he knows the carrots are for Rudolf and the rest of the reindeers!