1. Whip egg whites with cream of tartar. They won’t whip to stiff peaks, but should get white, thick, and frothy.
2. Add toppings and fold in gently with a spatula.
3. Spoon about a tablespoon at a time onto a Gefen Parchment-lined baking sheet, leaving a little space between each spoonful.
4. Bake at 250 degrees Fahrenheit for 35 minutes or until firm to touch. Turn oven off, and leave them in the oven for one and a half hours.