Stacked layers of light and fluffy meringue sandwiches create a striking centerpiece. With star-shape peaks and pretty pink icing, the tree adds instant elegance to any table. Top the tree with a shiny ornament for a sophisticated touch.

• 3 egg whites
• 1 teaspoon vanilla
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon peppermint extract
• 1 1/2 cups granulated sugar
• 1 recipe pink icing

1. Preheat oven to 300 degrees F.
2. In a large mixing bowl, beat egg whites, vanilla, cream of tartar, and extract with an electric mixer on high speed until soft peaks form (tips curl).
3. Add sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Spoon meringue into a large pastry bag fitted with a large star tip.
4. Pipe 1-inch-diameter mounds 1 inch apart onto lightly greased baking sheets. (You should have a total of about 130 meringue stars.)
5. Bake in preheated oven for 20 minutes or until stars are firm and bottoms are very lightly browned.
6. Transfer to racks; let cool.
7. Spread bottoms of half the meringue stars with about 1 teaspoon Pink Icing, below.
8. Gently press the bottoms of the other half of the meringue stars into icing to form sandwiches.
9. Dot the icing into an 8-inch circle on a flat serving plate.
10. Arrange a circle of 15 meringue sandwiches on their sides with one set of points of each sandwich facing the edge of the plate.
11. Within this circle, make another circle of 10 sandwiches.
12. On this foundation, stack ever-smaller circles of sandwiches on their sides to form a cone shape. Use small amounts (about 1/2 teaspoon) of icing to attach each sandwich to the previous layer, forming 6 layers of meringue sandwiches (25 in first layer, 15 in the second, then 13, 7, 4, and 1 in subsequent layers).
13. Makes 65 meringue sandwiches.

In a small bowl, stir together 3 cups powdered sugar, 3 tablespoons softened butter, and 1 1/2 teaspoons vanilla. Add 1 or 2 drops red food coloring to tint a light pink color. Stir in 1/4 cup finely chopped candied red cherries. Stir in 1 to 2 tablespoons milk until icing is smooth and of spreading consistency.