Step 1

Preheat the oven to 300 degrees F. Line 1-2 large baking sheets with parchment paper or use a silicon baking mat.

Step 2

When the oven reaches 300 degrees, turn it off and begin preparing the recipe.

Step 3

Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Make sure the bowl is clean and has no traces of fat or water!

Step 4

Set the mixer on medium-low speed and beat the eggs until foamy; 2-3 minutes.Add the cream of tartar and mix 15 more seconds to mix in.

Step 5

With the mixer still on medium-low speed, slowly add the granulated sugar (about 1 tablespoon at a time). Make sure to give the sugar plenty of time to incorporate and dissolve before you add the next spoonful.

Step 6

Once all of the sugar has been added, turn the speed to medium-high and beat just until stiff glossy peaks form. Do not overbeat.

Step 7

Add the vanilla, cinnamon, and nutmeg and whisk gently to combine. Do not over whisk.

Step 8

Transfer the mixture to a piping bag fitted with your choice of tip and pipe 1 1/2” meringues onto the baking sheet, making sure to pipe them at least 1” apart. If you don’t have a piping bag, you can use a plastic bag or two spoons!

Step 9

Place the baking sheets of meringues in the oven and allow to sit for 2 hours or overnight undisturbed. DO NOT OPEN THE OVEN while the meringues are in there.

Step 10

Once out of the oven allow the merinuges to cool completely if not fully cooled. Transfer the cooled meringues to an airtight container and store at room temperature for up to five days.