3 Large Egg Whites
1/4 Teaspoon Cream Of Tartar
3/4 Cup Superfine Or Castor Sugar (If You Don't Have Superfine Sugar Simply Take Granulated White Sugar And Process It For About 30 Seconds In A Food Processor)
Optional: Slivered Almonds
Preheat oven to 200 degrees F and place racks in upper and lower third of oven. Line 2 baking sheets with parchment paper.
In the bowl of your electric mixer (or with a hand mixer, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks.
Spoon mounds of meringue, using two spoons, onto the prepared sheets. OR You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) tip (plain or star). Transfer the meringue to a pastry bag. Pipe 2 inch rounds of meringue in rows on the prepared sheets. If using place 4-5 slivered almond pieces on the top
Bake the meringues for approximately one to one and a half hours, rotating the baking sheets from top to bottom and front to back (about half way through) to ensure even baking. The meringues are done when they are pale ivory in color and firm enough that they can be lifted from the baking sheet without sticking. Test one by removing it from the oven and letting it cool for a few minutes. If dried out enough, the meringue, when broken in half, should be crisp and dry. When done, turn off the oven, open the door, and leave the meringues in the oven to dry for a few hours or even overnight.
Chocolate Meringue Cookies: You can add 1 tablespoon unsweetened cocoa powder and/or 1/3 cup semi-sweet chocolate chips after meringue is formed, gently fold in cocoa and/or chocolate chips