2Beat egg whites only until frothy, then slowly add sugar and cream of tartar. Beat 7-10 minutes until shiny and very stiff.
3Cover 2 oven racks with brown paper (cut from grocery sacks). Using 2 spoons, make small 1" mounds of meringue on paper. Flatten each mound by pressing a mint wafer in the center. Bake 1 hour. Turn off heat and allow to cool at least 8 hours or overnight (in the oven).