Grind your saffron with a little sugar, in a mortar.
Add to your egg whites to infuse in the refrigerator.
Place the rack in the middle of the oven. Preheat to 100ºC (200ºF)
Cover a baking sheet with parchment paper.
In the top of a double boiler or in a bowl, off the heat, beat the sugar, cream of tartar and egg whites with a whisk.
Place over simmering water and whisk continuously until sugar is melted. Do not touch the water to avoid overcooking the egg whites. Remove from heat when sugar is completely melted.
Using an electric mixer, beat your egg whites until stiff peaks form.
Transfer to a pastry bag or with a spoon, place whipped portions of egg whites directly on the baking sheet.
Bake for about 2 hours until they no longer stick to the parchment paper. Do not overcook, as they will split (not as pretty).
Close the oven. Let stand for at least two hours. Meringues should be crisp before eating.
