Preheat the oven to 170°F. Line baking sheets with foil, set aside.
Place the egg whites into the body of a stand mixer with the whisk attachment. Start whisking the egg whites on medium-low speed and slowly pour in the sugar.
Once all the sugar is added, add the vanilla extract and cream of tartar.
Whip at medium-high speed until you reach stiff peaks. The mixture will be glossy and bright white. This will take a few minutes.
Place the meringue into a piping bag and pipe shapes onto the foil that are similar in size, about 1 & ½ inches wide and up to 1 & ½ inches tall. You can pipe them about ½ inch apart as the cookies will not spread while baking.
Bake for 2 hours. Turn the oven off and let them cool for at least 2 hours but I recommend overnight if you can.
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Notes
These need to be stored in a cool dry place. If it is humid outside or in your house they may be a little tacky on the outside. Keeps for up to two weeks at room temp in an airtight container.