Preheat the oven to 225F and line a big cookie sheet with parchment paper

In your mixing bowl, pour the egg whites, cream of tartar and salt. Start whisking slowly and then, increase the speed to medium until the mixture looks frothy.

Pour 1 tablespoon of sugar, increase the speed to high and keep whisking. After every 20 seconds, add 1 tablespoon of sugar without stopping the mixer and continue whisking. Repeat the process until you have added all the sugar.

In about 5 to 7 minutes, it would look glossy and form stiff peak. Rub a little bit of the batter between your fingers to feel the texture. It shouldn’t feel grainy.

Take a piping bag and fix a small or star piping tip. With a toothpick or a skewer, make lines in the piping bags. Pour the batter into the bag and pipe tiny morsels on the parchment paper. 

Place the cookie sheet in the middle rack of the oven and bake for 45 minutes. Then, switch off the oven and let it rest in the warm oven for an extra hour.

After one hour, take the cookie sheet off the oven and let it cool completely before you store the meringue cookies.