Place egg whites in a small bowl or stand
mixer at room temperature 30 minutes
Preheat oven to 250 degrees F. Add vanilla, cream of tartar
and salt to egg whites; beat on medium speed until foamy.
Gradually add sugar, 1 tablespoon at a time, beating on high
after each addition until sugar is dissolved. Continue
beating until stiff glossy peaks form, about 7 minutes.
Cut a small hole in the tip of a pastry
bag or corner of food safe plastic bag; insert a #32 star
tip. Transfer meringue to bag. Pipe 1-1/4 inch diameter
cookies 2 inches apart onto a parchment paper lined baking
Bake 40-45 minutes or until firm to
touch. Turn off oven; leave meringues in oven 1 hour (with
oven door closed). Remove from oven; cool completely on
baking sheets. Remove meringues from paper; store in an
airtight container at room temperature.