Set oven @ 250°F. Grease cookie sheets. Beat egg whites
in mixer bowl at medium speed until frothy. Add cream of
tartar, beat until soft peaks form. Add sugar, 2 tablesspoons
at a time, beating 30 seconds after each addition. At high
speed, beat until stiff, 1 minutes more. Beat in vanilla,
ginger and cinnamon.
GENTLY fold in cookie crumbs. Drop by teaspoonsful onto
prepared cookie sheet.
Bake 45 minutes until dry to the touch.
Turn off oven, let meringues cool in oven, 2 hours.
