1. Preheat the oven to 225°F and line a baking sheet with parchment paper. Draw 6 small circles as guides, then flip the parchment over.

2. Add the egg whites to a very clean mixing bowl and beat until foamy. Add the cream of tartar and continue beating.

3. Gradually add the granulated sugar, a little at a time, while beating until the mixture is glossy and forms stiff peaks.

4. Mix in the salt, 1 teaspoon vanilla extract, and a few drops of green food coloring until evenly tinted.

5. Transfer the meringue to a piping bag fitted with a large star tip and pipe 6 wreath shapes onto the prepared baking sheet.

6. Bake for 1 hour 15 minutes, then turn off the oven and let the meringues cool inside with the door slightly open for 20 minutes.

7. In a chilled bowl, whip the heavy whipping cream with the powdered sugar and remaining 1/2 teaspoon vanilla extract until soft-to-medium peaks form.

8. Once the meringues are fully cool, spoon or pipe whipped cream into the center of each wreath.

9. Top each wreath with cranberries, raspberries, and blueberries, then add a small rosemary sprig for decoration.

10. Dust lightly with confectioners’ sugar and serve right away.