1. Preheat oven to 300 degrees F. Line 2 baking sheets with parchment paper. Position racks in upper and lower thirds of oven.
2. Add egg whites, salt, and cream of tartar to a large bowl. Using an electric mixer on low speed, blend until foamy. Raise speed to medium-high and beat until mixture turns fluffy, about 5 minutes. Gradually add sugar, beating until stiff and glossy, another 5 minutes. Add vanilla, cinnamon, and cayenne and beat on medium-high just to blend.
3. Spoon or pipe the meringue onto the baking sheet. To spoon, scoop batter with a teaspoon to make rounds about 1 inch in diameter. To pipe, transfer meringue batter to a large resealable bag. This is done most easily by putting the bag in a medium bowl and spreading the edges around the rim of the bowl. Use a rubber spatula to scrape all the batter into the bag. Seal bag. Snip an angled 1/2 inch off one corner of the bag. Pipe meringue batter into 1-inch kisses on prepared baking sheets, about 1/2 inch apart.
4. Bake both sheets at the same time for 30 to 35 minutes, until firm. Let cool on pan completely. Store in an airtight container at room temperature, or freeze.
Source: Hannaford fresh Magazine, September - October 2014