Pre-heat oven to 100 degrees C (210 degrees F). Add the egg whites to a clean dry bowl. Whisk until soft peaks have formed. Slowly add the caster sugar and continue whisking for about 10 minutes or until the meringue looks super glossy and is no longer gritty from the sugar. Add vinegar and whisk to combine. Add 1/2 to 1 teaspoon of the pandan paste and fold through. You don't want it too green!

Add a large star tip to your pipping bag. To create a swirl in the meringue, like you can in my pictures. Add a drop or two of the pandan paste to the inside of your pipping bag and then add the meringue.

Line a baking tray with baking paper. I pipped a circle and then a blob of meringue on top. To create a tree like shape I then pipped around the blob in an upward motion to create a tree like shape.

Bake for 1 hour 30 minutes for the meringue to be crispy on the outside and slightly chewy/marshmallow on the inside. If you like your meringue to be completely set and crispy you will need to bake them for an extra 30min to an hour. Allow to cool completely

Sprinkle lightly with icing sugar and serve