Set the oven to 325°F.
Line two baking trays with non-stick baking parchment.
Make the meringues: In a dry clean bowl whisk the egg whites to ‘stiff peak stage – they should be glossy and stand in firm peaks.
Gradually add all the sugar whisking continuously. Continue for about 5 minutes until the mixture is very thick and stands up on its own. Finally add the vanilla extract.
Using two spoons place the meringue mixture onto the baking tray in small mounds – or if you have a piping bag use a medium nozzle and pipe small meringues.