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Once the egg whites are at room temperature, place them in the bowl of a stand mixer fitted with the whisk attachment.
Start the mixer on the lowest speed. Continue to whip on the lowest speed until the entire surface is covered in tiny white bubbles, and there is no 'hole' as you look into the center of the bowl.
Once this step is completed, add cream of tartar.
Increase the mixer speed to medium. When you start to see tracks form, start adding your sugar - a little bit at a time.
Once all the sugar is added, increase the mixer speed to high.
Keep beating until stiff peaks form. Check for stiff peaks by removing the whisk attachment and turning it upside down. The tip will not droop or move if it is at the stiff peak stage.
If it's not quite there yet, return the mixer to high speed for a bit longer and check again.
Once you have stiff peaks, your meringue is ready to be used in your recipe.
If you are baking off the meringue, keep the finished meringues in the turned off oven, with the door ajar, for one more hour.