1

In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar (if using) on medium-high speed for about 2 minutes, or until soft peaks form. Add the granulated sugar, and beat for 4 minutes longer, or until stiff peaks form. For meringue that is impervious to humidity, fold in the confectioners' sugar.

2

Preheat the oven to 300°F. Draw circles on a sheet of parchment paper, put a dollop of meringue in each corner of a sheet pan to hold the paper in place, and place the paper over on the sheet pan. Select a tip about the same size as the desired thickness of the rounds and fill the pastry bag with the meringue.

3

Starting at the center of each circle, pipe the meringue, gradually working out in a spiral pattern, until you have filled the circle. To end the piping, quickly pull back the tip, reversing its direction.

4

Put the meringue in the oven and turn down the oven to 225°F. If you have a convection oven, turn it down to 200°F and put on the convection. Bake for 2 to 4 hours, depending on the humidity, until hard and no longer sticky to the touch.