Preheat the oven to 225°. In a medium bowl, beat the whites at low speed until foamy, then beat at high speed until firm peaks form when the beaters are lifted. Beat in the sugar 2 tablespoons at a time, beating well between additions. Beat in the vanilla.
Spoon or pipe the meringue onto a foil-lined baking sheet in 1 1/2-inch mounds, or stripes. Bake for 1 hour and 15 minutes, or until firm. Let cool completely before serving, or store in an airtight container for up to 2 weeks.