Place three different piping nozzles into piping bags. Preheat the oven to 90 degrees celcius (194 °F). Whip the egg whites. Add the sugar little by little whisking constantly until the meringue is thick and glossy. Fold in the vanilla sugar and salt using a rubber spatula.

Colour 1/3 of the meringue pink and 1/3 green. Pour the meringues into piping bags and pipe small meringues on a baking tray covered with baking paper. Bake in the middle of the oven for one hour. Turn the oven off and let the meringues dry in the oven until it has cooled.

Melt the white chocolate and attach the styrofoam cone on a serving plate. Brush the cone with white chocolate using a rubber spatula and decorate the tree with meringues, chocolate pieces and candy cane pieces.