1. Preheated oven to 200°F.
2. Place your separated egg whites, sugar, and salt into the bowl of your stand mixer (preferably metal) or any large heat-proof bowl. Be sure the bowl is clean and free of any grease.
3. Fill a pot with approximately 2 inches of water, and place on a low-medium heat. Bring to a simmer, and place the bowl of egg whites on top of the pot.
4. Whisk the egg whites periodically while beating with a metal whisk, and remove from the heat once the sugar has dissolved completely- about 5 minutes. Using the whisk attachment on your mixer, beat the egg whites until stiff peaks have formed. Add in the vanilla extract.

To Make the Poinsettias:

1. Transfer a portion of the meringue into a smaller bowl and add green food coloring. Place the colored meringue into a piping bag fitted with a #352 tip.
2. Fill a second piping bag with uncolored meringue fitted with a #352 tip. Place a square of parchment paper onto a flower nail and pipe 4 green leaves onto it.
3. Pipe 4 white petals between the green leaves and continue with the second row of white petals. Add some small gold sprinkles into the center to finish the flower.
4. Place in a preheated oven at 200°F and bake for 2-3 hours. Enjoy!