Preheat oven to 225F. In the bowl of an electric mixer, beat egg whites until they are foamy. Start slowly adding sugar to the bowl and continue mixing. Beat until stiff peaks form.
To test if the meringue is ready, rub the mixture in between two fingers. If you still feel the sugar granules, keep mixing! You can also hold up the whisk. If the meringue on it flops over, keep whisking. Mix in the vanilla extract.
Fit a piping bag with a star tip (I used the 1m) and pipe meringues onto a parchment lined baking sheet. Bake for an hour or until the bottom is lightly golden and the exterior is firm.
