Preheat oven to 200 degrees F.

On a pastry sheet, draw 8 circles, each spread out evenly with spaces between them, using something measuring three inches in diameter as a template. (If your parchment is larger than the sheet, make sure you consider this as you draw.) Draw heavily enough so that when the parchment is turned over, you’ll be able to see the lines.

Place parchment on baking sheet before piping. If your parchment is curling, add a dab of meringue to the corners of the baking sheet to “glue” the parchment down.

Wipe the bowl of an electric mixer and the whisk attachment with a clean towel or rag dampened with vinegar or lemon juice to remove any possible traces of oil or butter.

Add egg whites (free of any traces of yolk) to the mixer bowl. If the whites aren’t already at room temperature, leave until they are or place a small bowl containing them in warm water for at least 15 minutes.

Mix on low speed, preferably with a whisk attachment, until egg whites become frothy, about a minute, then add cream of tartar.

Increase speed to medium-high and beat until soft peaks form, about one to two minutes. Gradually add the sugar very slowly (this should take minutes) and beat on medium speed until sugar dissolves. When you run a little of the mixture between your fingers, little to no grittiness should be felt.

Turn up to high-speed until stiff peaks form. Stiff peaks mean that the peak will hold straight up and not bend over when the whisk attachment or beater is lifted out of the mixture.

Fill the pastry bag or Ziploc bag and working from the center of each circle, pipe the meringue in circles until the circles are full, then build up the sides with one or two turns around.

Bake until completely dry and crisp, but not browned, about an hour, although this can vary depending on the weather and the oven. Nests should lift from parchment with ease.

Turn off oven and prop the door open about an inch (a wooden spoon is a good implement to use) and leave for an hour or two until completely cooled.