|Cream of tartar||1⁄8 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
Beat egg whites with cream of tartar until whites are thick and foamy.
Gradually add sugar, beating constantly.
Continue whipping until whites are stiff enough to hold high peaks that curl downward.
Force meringue through a pastry bag fitted with a fancy tip (or drop by generous teaspoonfuls) onto baking sheets lined with brown paper or other special baking-pan lining paper.
Leave about an inch between each cooky.
Bake in a 325° oven for 30 minutes or until an even gold in color.
Carefully remove cookies from paper immediately, using a spatula, and cool on wire racks.
Cookies must be sealed airtight (such as in a heavy plastic bag) until serving time if prepared ahead.