Preheat your oven to 225°F (110°C).

Line a baking sheet with parchment paper.

In a clean mixing bowl, add the egg whites and cream of tartar. Beat on medium speed until soft peaks form, about 2-3 minutes.

Slowly add the granulated sugar, one tablespoon at a time, while continuing to beat the mixture until glossy.

Increase the speed to high and beat until stiff peaks form, about 5-7 minutes.

Gently fold in the vanilla extract and salt using a spatula.

Using a piping bag or spoon, dollop the meringue onto the prepared baking sheet.

Bake for about 1 hour or until dry and lift easily from parchment.

Allow them to cool in the oven with the door slightly ajar.