Preheat the oven to 200°F. Line a baking sheet with parchment paper.
In a large bowl, combine the egg whites, cream of tartar, and a dash of salt. Beat until peaks form, then gradually add the sugar, continuing to beat until the mixture is stiff and glossy.
Pipe meringues onto the sheet, using a pastry bag and star tip; or drop meringues by large teaspoonfuls onto the sheet.
Bake the meringues for 1 1/2 hours. Turn the oven off, remove the meringues, and dust with the glitter; they'll still be slightly tacky, so the glitter should adhere.
Return the meringues to the turned-off oven, shut the door, and leave them there until they're completely cool, 3 hours or more.
Tips from our Bakers
- Shortcut method: Dissolve 3/4 cup granulated sugar in 1/2 cup boiling water; cool. Add 1/4 cup meringue powder, and beat until peaks form. Shape and bake as directed above.
- This is a good cookie to make in the evening; meringues can be left in the oven (with the heat turned off) overnight.
Baking vegan? A good substitute for the egg whites in this recipe is aquafaba, the liquid drained from a can of chickpeas. Surprisingly, it whips into peaks just like egg whites! Substitute 2 tablespoons aquafaba for each large egg white; for specifics on the technique read our blog post, A guide to aquafaba.