Preheat oven to 220 F.

Whip egg whites and cream of tartar till foamy.

Slowly add in sugar while still mixing on medium high.

Whip till stiff peaks.

Add meringue to icing bag with tip about ½ inch opening.

Pipe out discs and then build up a wall to make the little bowl or nest.

Bake for 90 minutes.

After 90 minutes turn of oven and let meringue sit in oven an hour with door cracked open.

Store in airtight containers, keep humidity out!

Serve with whipped cream, custard, a fruit curd or fresh fruits.