Beat egg whites and cream of tartar until foamy.
Add sugar by tablespoonful and continue beating until meringue is glossy and holds stiff peaks.
Be sure not to underbeat.
Line a baking sheet with brown paper or baking parchment.
Fill a pastry bag with a 1/2" plain end and pipe meringue into ten 3" circles, building up the sides to form baskets.
On another paper lined baking sheet, pipe ten half circles to serve as handles for the baskets.
Bake in a 250° oven for 90 minutes.
Turn off oven and leave meringues for two more hours.
Remove from oven and complete cooling before filling.