Combine the sugar and egg whites, salt and vanilla in a very clean mixing bowl. Place the bowl over a pot of simmering water (double boiler). Whisk constantly to avoid scrambling your egg whites. Heat until the mixture reaches 140°F, or until the mixture is very warm to the touch.

Remove from heat and place on your stand mixer, or using a hand mixer, whip the eggs whites until cool and they hold a stiff peak.

Fill a piping bag fitted with a 1M star tip with the meringue and pipe into rosettes or dollops onto a parchment or silicone mat-lined sheet pan.

Bake at 220°F until dry (about 1- 1 1/2 hours depending on the humidity). Turn off the oven and open the door a crack to slowly cool the oven. Remove the meringues once the oven has cooled. Store in an airtight container with a silica bag to prevent weeping/humidity.

Enjoy!