BEAT egg whites and cream of tartar until frothy. Gradually add sugar, beating well until stiff, but not dry, peaks form. Finely crush 22 chocolate wafers and carefully fold into beaten egg whites. On a cookie sheet, lined with brown or parchment paper, pipe or spread meringue into two 9" (23cm) rounds. Bake at 275°F (140°C) for 1 hour, or until crisp.