3 large eggs
1/2 tablespoon cream of tartar
3/4 cup superfine sugar
Place egg whites in a medium bowl and let stand for 30 minutes; discard yolks.
Add cream of tartar and a pinch of salt. Using an electric mixer set on medium, beat until soft peaks form. Increase speed to high and add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is nearly dissolved.
Preheat oven to 300 degrees F. Meanwhile, pour meringue mixture into a pastry bag fitted with a large (3/8-inch) star-shaped tip. Using the photo as a guide, pipe 3-inch-diameter snowflake shapes onto two parchment-lined baking sheets.
Bake for 10 minutes, then turn off oven. Let meringues dry in oven, with door closed, for 1 hour.
Carefully peel meringues from parchment and transfer to a wire rack to cool completely, about 20 minutes.