Preheat your oven to 225°F (107°C) for drying out the meringues.
Line your baking sheet with parchment paper.
In a clean mixing bowl, add egg whites and a pinch of salt. Whip on medium speed until frothy.
Add cream of tartar and whip until soft peaks form (about 2-3 minutes).
Gradually add sugar, one tablespoon at a time, while whipping. Continue until stiff peaks form and mixture is glossy (about 5 minutes).
If using, fold in vanilla extract gently into the meringue mixture.
Pipe small rounds onto the prepared baking sheet using a piping bag or spoon.
Bake for 1.5 to 2 hours until dry and easily lift off the parchment.
Turn off the oven and leave meringues inside to cool completely.
