Preheat the oven to 250°.

Line a cookie sheet with parchment paper.

In a small bowl mix together the sugar, cream of tartar and salt.

Set aside.

In a medium bowl beat the egg whites with an electric beater or mixer until foamy, about 1 minute.

Gradually beat in the sugar mixture until the egg whites hold stiff peaks, 4 to 5 minutes.

Drop meringue by heaped tablespoons onto parchment paper.

Wet the spoon and use the back to make indentations in the centers to form a nest and to shape the meringues into rounds about 3 inches in diameter.

Swirl the excess around the outer edges.

Bake 45 minutes, or until dry, crisp, and barely colored.

Cool completely before using.

Store in an airtight container up to 3 days.

If they soften, heat in a 250° oven about 5 minutes or until crisp.