Preheat oven to 250. Let egg whites warm to room temperature, about 1 hour, or place in bowl over warm water 10 minutes. Beat until foamy. Add cream of tartar and salt and beat until soft peaks form. Beat in a little sugar at a time. Add vanilla extract. Continue beating until whites are shiny and stiff peaks form.
Drop by heaping tablespoons onto foil-lined baking sheets. Leave 2 inches space between shells. Bake 1 hour. Turn oven off and let Meringues dry in oven for 2 hours. Do not open door. Makes 2 dozen Meringues