Preheat the oven to 175°F (80°C). Line a baking sheet with parchment paper and set it aside.

Add the egg whites and cream of tartar into a medium-size mixing bowl and using a hand mixer beat the egg white on medium speed until they begin to foam. You can use a stand mixer with the whisk attachment.

Add your flavor of choice then increase the speed to high and gradually and slowly add the sugar until stiff peaks are formed.

Insert a 1-inch piping tip into the pastry bag then fill with the meringue icing. Pipe swirls of the suspiros onto the line banking tray separating them about 2 inches apart.

Place into the oven and bake for 1 1/2-2 hours or until the meringue cookies are completed, to check they are ready just tap on them, they should sound hollow, or if they release from the baking pan without sticking, there good to go.

Once they are ready, allow them to cool inside the oven with the door ajar.

Serve immediately or store in an airtight container.

Enjoy!