Heat the oven to 300 F. Line a sheet pan with parchment paper. 

In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until frothy, 2 minutes.

Continue to mix and sprinkle in the sugar ½ tablespoon at a time.

Add a pinch of cream of tartar. Increase the speed to high and beat until bubbles begin to form.

Add the cornstarch. Beat on high for 4 to 6 minutes, until stiff peaks form. 

Using a rubber spatula, scrap the meringue onto the prepared sheet pan. Use an offset spatula to shape the meringue into a smooth dome.

Bake for 20 to 25 minutes, until light golden brown. Enjoy immediately.

Recipe source: i am a food blog