This time I used 1/4 teaspoon of the cream of tartar and it came out a lot better. Note to everyone, don't follow Adams Media's the Unofficial Harry Potter cookbook's amount for the cream of tartar. Always use 1/4 teaspoon for meringues. So while the meringues came out perfectly shaped, they later started to soften back up to a creamy-ish form. Why? Because I didn't use all the sugar this time. I read the warning for overbeating the mixture and I didn't want to risk doing that, so I stopped adding sugar once it became stiff and glossy.

I won't take a 3rd picture for this, since I got the look I wanted. But if I ever make this again, I'll be sure to use all of the sugar, whether the mixture looks creamy or not.

UPDATE: Looks like they've gone back to being hard on their own overnight. I guess it wasn't the sugar after all. It was more of a fact that I kept them inside the microwave, even though I never turned it on, that softened them. I guess they needed a wide atmosphere of air to stay perfect.