1. Prepare the Baking Setup

• Preheat your oven to 200°F (95°C).
• Line a baking sheet with parchment paper or a silicone baking mat.
• Draw 12 circles (about 3 inches in diameter) on the parchment as a guide, then flip the parchment so the ink side is down.

2. Whip the Egg Whites

• In a clean, dry mixing bowl, beat the egg whites on medium speed until foamy.
• Add cream of tartar and continue beating until soft peaks form.
• Increase speed and gradually add sugar, 1 tablespoon at a time, beating well after each addition.

3. Beat to Stiff Peaks

• Continue beating until the meringue is glossy and forms stiff peaks.
• Rub a bit of meringue between your fingers—if it feels gritty, continue beating until smooth.
• Add vanilla extract and a few drops of food coloring if desired; beat just to combine.

4. Shape the Meringue Cups

• Spoon or pipe the meringue into the center of each circle using a piping bag fitted with a star or round tip.
• Create a base, then build up the sides in a circular motion to form a cup or nest shape.
• Decorate the edges with sprinkles or sugar pearls if using.

5. Bake the Meringues

• Place the tray in the preheated oven and bake for 1 hour 30 minutes, or until dry to the touch.
• Turn off the oven and leave meringues inside with the door slightly ajar to cool completely (about 1 hour).

6. Fill and Garnish

• Once cooled, carefully remove meringue cups from the parchment.
• Just before serving, fill with your chosen filling(s).
• Top with fruit, candy eggs, or a sprinkle of zest or cocoa powder.