If you don't have a piping bag and star tip, snip a corner from a large zip-top plastic bag, and use it to pipe meringue onto a baking sheet.
2 large egg whites
1/8 teaspoon cream of tartar
Dash of salt
1/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon vanilla extract
Dash of ground black pepper
Dash of ground cloves
How to Make It
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.