Preheat the oven to 250°F (120°C) or the temperature specified in the specific recipe, Cut a brown paper grocery bag or parchment paper to the same size as your cookie sheet.
Place the paper on top of the cookie sheet.
Using plates, cups, or saucers and a pencil, trace the shape specified in the recipe onto the paper.
In a large glass or metal bowl, beat the egg whites with the cream of tartar using an electric mixer.
When soft peaks begin to form, keep beating, but slowly add the sugar.
Increase the mixer speed until stiff peaks form and the meringue is glossy.
Don't beat past this point or the meringue will become too dry! With a clean spoon or rubber scraper transfer the beaten egg white to the circles drawn on the paper.
Bake in a 250°F (120°C) preheated oven for the amount of time specified in the recipe.
When the time is up, turn off the oven but don't open the oven door.
Leave the meringues in the turned off oven for two more hours.
Then carefully remove the cookie sheets from the oven.
Use a spatula to loosen the meringue from the paper.