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Gather the ingredients.
Place egg whites and cream of tartar in the bowl of a standing mixer. The bowl should be very clean, with no residual oil or fat, which could inhibit the formation of the meringue.
Beat egg whites (using whisk attachment) until egg whites form soft peaks.
Gradually add granulated sugar, while still beating egg whites. Continue to beat egg whites until they have increased in volume and are forming stiff peaks.
Sift powdered sugar together with salt.
Gradually add sifted powdered sugar and salt to egg whites, continuing to beat, until well mixed.
Gently fold vanilla into meringue.
Preheat oven to 200 F. Line 2 cookie sheets with parchment paper.
Fit a piping bag with a large star tip, and fill bag with meringue.
Pipe meringue into small swirls onto parchment-lined cookie sheets, spacing them about ½ inch apart.
Place cookies in oven and bake for 60 to 90 minutes, checking after an hour to see if cookies feel dry and crispy. Once cookies feel firm and crisp, turn off oven and let cookies cool while further drying out in oven for at least an hour or two, or overnight.
Serve cookies immediately or store them in an airtight container. Cookies will not stay crispy in a humid environment.