Preheat your oven to 250-degrees.

Place egg whites, vanilla, salt and cream of tartar in a mixing bowl and mix on mid to high range until the eggs become foamy.

Combine the sugar and cinnamon.

Add sugar mixture to the egg mixture in 1/3 portions, whipping the mixture until each portion is thoroughly combined in between each.

Keep whipping the egg mixture until it makes very big peaks. This means that if you stick a spoon in it, that you can then pull the spoon out and turn it upside down and a peak stays on the spoon straight-up in the air. You have now officially made meringue.

Line a baking sheet with parchment paper or wax paper.

Spoon the meringue into a piping bag (use a cup to hold up the piping bag to keep it from making a huge mess).

Squirt a small line of meringue on the parchment paper where you intend to make a carrot.

Place a skewer on top and along each line of meringue you made, leaving 2-4-inches of skewer below the line for little hands.

Squirt meringue on top of the line and skewer in a very acute triangle making a carrot shape.

Add green sprinkles at the top.

Place the cookie sheet in the oven, then turn the oven off.

Allow the carrot meringue cookies to remain in the oven for at least one hour, if not overnight. Yes, overnight. Don't argue, Aunt Jenise--it's just necessary.

Remove from the oven and immediately enjoy.