turn it upside down so that the tracing can still be seen but pencil or ink will not transfer onto meringue.
2 of 4 combine egg whites and cream of tartar in a mixer bowl. beat at medium speed until soft peaks form. gradually sprinkle in 3/4 cup of the sugar, beating at high speed until the meringue is very stiff. scrape the meringue into a pastry bag. starting from the center of each traced circle, pipe a spiral of meringue to fill the circle completely. or spread the meringue evenly over the circle with a metal spatula.
3 of 4 bake at 225 degrees f for 1 to 2 hours, or 