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Snip off end (½" to ¾") of a piping bag; fit with a piping tip of your choice (we used a large star tip). If you don't have a piping tip, snip off ½" from the corner of bag to create a small opening.
In the large bowl of a stand mixer set over a pan of barely simmering water (do not let bowl touch water), cook egg whites, sugar, cream of tartar, and salt, whisking constantly, until sugar has dissolved and mixture is warmed (an instant-read thermometer should register about 160°).
Attach bowl to stand mixer fitted with the whisk attachment. Beat on high speed until soft peaks form (peaks will gently bend over rather than stand upright), 5 to 6 minutes.
Using a spatula, transfer meringue to prepared bag. Twist bag closed, pushing meringue toward tip. Reserve at room temperature until ready to use.
Place 2 martini or coupe glasses in the freezer until ready to use.
In a cocktail shaker, combine vodka, limoncello, Cointreau, lemon juice, and simple syrup. Fill shaker with ice, cover, and vigorously shake until outside of shaker is very frosty, about 20 seconds.
Strain into chilled glasses, filling until you have a little room left at the top. In a circular motion, pipe meringue on top of each cocktail. Trust that it will float!
Using kitchen torch, lightly toast top of meringue.