Beat egg whites, salt, cream of tartar, and vanilla with hand mixer until you get soft peaks.
Add sugar slowly while continuing to mix until you get stiff peaks.
With a disposable piping bag (I use one with a large tip or cut the top off for a larger opening) pipe your cookies onto a cookie sheet lined with parchment paper. Meringue won't spread like typical cookie dough so they don't have to be too spaced about.
Bake 1 hour.
Turn off oven and leave meringues in oven for 2 hours.
Remove from the oven and store in an air-tight container. Enjoy!