Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.

In a stand mixer, combine egg whites and cream of tartar. Whip on medium speed for about 2 minutes.

Gradually add half of the sugar, mixing for an additional 2 minutes until thick and glossy.

Increase the speed and add the remaining sugar along with the vanilla extract. Whip for another 2 minutes.

Whip the mixture on high until stiff peaks form, taking about 2 minutes.

Transfer meringue into a piping bag and pipe cookie shapes onto prepared parchment.

Quickly decorate with gold sprinkles and non-pareils before baking.

Bake the cookies for about 2 hours without browning, then cool in the oven with the door cracked.