Preheat oven to 375°F. Line two baking sheets with silicone baking mats or parchment.

In a medium bowl, mix together cornmeal and salt. Add boiling water and stir until well-mixed. Set aside to cool.

In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites on medium until frothy. If using, add cream of tartar, beat in, and increase mixer speed to high. Beat egg whites until they form stiff but glossy peaks.

In three additions, fold egg whites into cornmeal batter until light and no white streaks remain.

Drop by tablespoonful unto prepared baking sheets.

Bake 30 minutes, rotating front to back, top to bottom, halfway through, or until golden and crispy.

Serve immediately.