I don't always add cream of tartar to my meringues, but I find that this preparation benefits from a small amount to help the meringue hold its structure. However, please don't let not having cream of tartar prevent you from making this recipe. You can proceed without it and your toasted meringue will be just as delicious.Soft meringue desserts are best served the day they are made. They can lose their shape especially in a humid environment. Leftovers can be kept in the refrigerator for a day or two.If you find yourself with leftover meringue, it can be piped or spooned into 2" circles on a parchment lined baking sheet to make light and airy meringue cookies. Bake them in a very cool oven set at 225 degrees Fahrenheit for two hours. They can be stored in an airtight container for several days at room temperature.