For the meringues bases:
2 large egg whites
3/4 C granulated sugar (I used superfine)
Pinch of salt
1/2 tsp. vanilla extract
Preheat oven to 200 degrees. Line a baking sheet with parchment paper.
In the heat proof bowl of an electric mixer set over a pan of simmering water, combine egg whites, sugar and salt. Whisk constantly until the sugar has dissolved and the egg mixture is warm to the touch, about 2 minutes. Attach the bowl to the mixer fitted with the whisk attachment; beat on medium-high speed until stiff peaks form, 2-4 minutes. Beat in vanilla.
Spoon meringue mixture into a pastry bag fitted with a plain round (or star) 1/2 inch tip. Create a base of meringue by going in a circle, working from the outside, in. Continue to pipe the meringue around the outer edge creating a meringue cup.
Transfer baking sheet to oven and bake 20 minutes. Reduce the heat to 175 degrees and bake appx. 1 1/2 hours or until the meringue is dry and crisp, but still white. Transfer sheet to a wire rack and let the meringues cool completely before carefully easing them off the parchment. Meringues can be kept in an airtight container at room temperature for up to one day.