Preheat the oven to 250ºF. Line a large baking sheet with parchment paper.
In the bowl of a standmixer (see above), add the egg whites, salt, vanilla, and cream of tartar (or other options for that ingredient).
Beat on low speed for one minute until foamy. Start a timer for about 7 minutes. Put the speed up to medium-high and add the sugar one tablespoon at a time.
When done, beat at high speed until the timer ends. Add in the vanilla. You are looking for stiff peaks, so you should be able to flip the bowl over without any meringue falling out.
Spoon or pipe out 12 meringues onto the baking sheet. Bake for 25-35 minutes, 25 for softer, 35 for crunchier.
