2 egg whites

1 pinch cream of tartar

1/3 cup (75 ml) sugar

With the rack in the middle position, preheat the oven to 75°C (170°F). Line a baking sheet with parchment paper.

In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Slowly add the sugar, beating constantly until stiff peaks form.

Using a pastry bag fitted with a 1-cm (1/2-inch) plain or star tip, pipe the meringue onto the baking sheet, making eight 7-cm (3-inch) discs.

Transfer to the oven and let dry for about 3 hours, depending on thickness. Turn off the oven. Let the meringues cool in the oven until crisp, about 1 hour.

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