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In a small bowl, beat egg whites on low until tiny bubbles cover the surface, then add cream of tartar and beat on medium speed until soft peaks form (tracks in the foam).
Gradually add sugar, 1 tablespoon at a time, beating on high until stiff
peaks form.
Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag.
On parchment-lined baking sheets, pipe meringue into a 3” log. Pipe two 1” balls on opposite sides of each end of the log. Repeat with remaining meringue.
Bake at 225° for 1-½ hours or until firm. Remove to wire racks. Store in an airtight container.