1. Preheat the oven to 225°F and line 2 baking sheets with parchment paper.

2. In a clean mixing bowl, beat the egg whites until foamy, then add the cream of tartar.

3. Gradually add the granulated sugar while beating until stiff glossy peaks form.

4. Mix in the vanilla extract and a small amount of green gel food coloring until evenly tinted.

5. Transfer the meringue to a piping bag fitted with a large star tip.

6. Pipe wreath shapes onto the prepared baking sheets, leaving a small center opening in each one.

7. Bake for 1 hour, then turn off the oven and let the meringues cool completely inside the oven.

8. Beat the heavy whipping cream with the powdered sugar until soft to medium peaks form.

9. Top the cooled meringue wreaths with whipped cream.

10. Decorate with raspberries, red currants or cranberries, and tiny rosemary sprigs.

11. Dust lightly with powdered sugar and serve.