Preheat the oven to 250°F. Start by whipping the egg whites and cream of tartar at medium high speed. Once tracks begin to form, gradually add the granulated and brown sugar.
Continue to whip until voluminous. Slowly add in vanilla extract, cinnamon, and salt all at once. Whip until you get stiff peaks.
On a cookie sheet lined with parchment paper or a silicone mat, pipe out meringues with a 2D or 1M piping tip. It's not necessary to use a pastry bag or tip but it makes for a better presentation and it's a lot cleaner to make it this way. If you'd like you, can just use two spoons to mound them up.
Turn the oven down to 225°F and bake for one hour. Turn off the oven and leave the meringues in the oven for two hours or up to overnight to further dry out the meringues.
Once out of the oven, you can enjoy them or store them in a storage container to keep them crisp and dry. Humidity is the enemy of meringues. If it's a humid day, these can still be sticky and wet on the inside. If that's the case, put them back in the oven at 200°F for another hour until they dry up and get crisp.
