Place egg whites and cream of tartar in a clean, dry and grease-free bowl. Begin beating at high speed until soft peaks form.

Start adding sugar 2 tablespoonfuls at a time, allowing sugar to dissolve each time. Continue beating until all sugar is used, and stiff, glossy peaks form. Add the vanilla and mix well.

You can scoop a spoonful of the meringue mixture and push it onto the tray (lined with a silicone mat or aluminum foil) with another spoon or pipe them out.

Place the tray in the preheated oven, and bake for 45 minutes. After the timer goes off, turn off oven and leave meringues in for an hour, or longer (larger ones may need to dry longer). You can even put them in the oven at the coolest setting, and leave them overnight. Meringues aren't baked as much as they are dried. 

For cream filled meringues, first choose two similarly sized/shaped meringues.

Spread one with a generous amount of thick, freshly whipped cream without anything added. Find the best quality, organic, highest fat cream without added ingredients that you can find. It will have the best cream flavor. Sandwich together with the other meringue.

Serve right away. A strawberry is a nice touch.

Alternatively, make into meringue nests or one large Pavlova shaped nest.