Preheat oven to 225º.
Cover 2 large baking sheets with parchment paper; secure with masking tape.
Place egg whites, cream of tartar, and salt in a medium bowl; beat with a mixer at medium speed until soft peaks form. Increase speed to high; gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Add cinnamon and remaining ingredients; beat just until blended.
Spoon batter into a pastry bag fitted with a large star tip. Pipe 60 mounds onto prepared baking sheets.
Bake meringues at 225° for 1 1/2 hours. Turn oven off, and cool meringues in closed oven for 1 1/2 hours or until dry. Carefully remove meringues from paper.