Whisk the egg whites with pinch of salt until it gets fluffy

When the egg whites get fluffy, add the caster sugar at 3 times and continue whisking.

Add the vanilla extract at this step.

The important criteria for the egg whites are, to become solid, to hang in the beater and to avoid sugar crumbs when you touch them.

When the meringue mixture turns into a bright and giant foam, divide them into three cups and add the red and green food colorings to the meringue mixture.

Put the parchment paper on a baking tray, put the sticks and pipe the mixture on top of it

Decorate them as you wish.

Bake in a preheated oven (110° C / 230° F) for 1.5 hours.

After cooking, let it rest for 1 hours until it gets hard without opening the oven door.