1. place rack in lower third of the oven and heat to 225 degrees f. line baking sheet with parchment paper. trace two 8-inch circles on the parchment. turn it upside down so that the tracing can still be seen but pencil or ink will not transfer onto meringue.
2. combine egg whites and cream of tartar in a mixer bowl. beat at medium speed until soft peaks form. gradually sprinkle in 3/4 cup of the sugar, beating at high speed until the meringue is very stiff. scrape the meringue into a pastry bag. starting from the center of each traced circle, pipe a spiral of meringue to fill the circle 