Prep the oven and pan: Heat the oven to 225°F (110°C). Line a baking sheet with parchment. Make sure your mixing bowl and whisk are completely clean and dry.

Separate the eggs: Carefully separate 4 egg whites from the yolks. Any trace of yolk can prevent whipping, so work over a small bowl and transfer the clean white to your mixer bowl one by one.

Start the whip: Add the egg whites and salt to the bowl. Beat on medium speed until foamy and opaque, about 1–2 minutes.

Stabilize: Add cream of tartar (or lemon juice). Continue beating until soft peaks form—when you lift the whisk, the peaks gently slump.

Add sugar slowly: With the mixer running on medium-high, add the sugar one tablespoon at a time, taking 1–2 minutes to add it all. This helps it dissolve fully.

Beat to firm, glossy peaks: Continue whipping until the meringue is thick, shiny, and holds firm peaks that stand straight. Rub a tiny bit between your fingers; it should feel smooth, not gritty. Add vanilla and beat 5 seconds more.

Shape: Spoon or pipe mounds or kisses onto the parchment, spacing slightly apart. For nests, use the back of a spoon to make shallow wells.

Bake low and slow: Bake for 60–75 minutes, depending on size. They should feel dry to the touch and lift easily from the parchment.

Cool in the oven: Turn off the oven and let the meringues cool inside with the door cracked for 30–60 minutes. This minimizes cracks from sudden temperature changes.

Serve: Enjoy plain, dust with cocoa, or fill nests with whipped cream and berries.