Ensure bowl and whisk are clean and room temperature egg whites are rested 15 minutes.

Preheat the oven to 225°F (107°C) and line two baking sheets with parchment paper.

Pour the 4 egg whites and a pinch of salt into the mixing bowl.

Start the mixer on medium speed and whip the egg whites for 2 to 3 minutes until foamy and opaque.

With mixer on medium-high, gradually add 3/4 cup sugar one tablespoon at a time, whipping for 5 to 8 minutes until stiff, glossy peaks form.

Add 1 teaspoon vanilla extract and the remaining 1/4 cup sugar; mix on low speed for 30 seconds to combine.

Transfer the meringue to a piping bag and pipe small mounds about 1-inch apart onto the prepared baking sheets.

Bake at 225°F (107°C) for 90 minutes, then turn off the oven and crack the door open.

Let the meringues cool in the warm oven for 30 minutes before removing.

Store completely cooled meringues in an airtight container away from humidity for up to two weeks.