Need help with meringue cookies

Meringues are one of my favourite cookies, but they can be tricky- the recipe I usually use does have a bit of cream of tartar. I think it's important to beat the egg whites until stiff before adding the sugar, and then once all of the sugar has gradually been beaten in make sure you get good stiff peaks. Also make sure the oven is at the right temp and that you cook them long enough. The recipe that usually turns out the best for me is called 'forgotten cookies' or something, because after you bake them you leave them in the oven to cool slowly overnight, it seems to help them stay crisp and not chewy. Hope some of that helps!