Preheat oven to 100°F Celcius

whisk egg whites until just foamy.

Add the cream of tartar (this stabilises the egg foam).

whisk until the egg white forms stiff peaks when the beater is lifted.

add the sugar, a little at a time, beating to stiff peak stage at each addition

whisk in the vanilla essence.

using 2 teaspoons or a piping bag, shape meringues onto baking paper. Bake at 100°F Celcius for 2 1/2 hours or until dry