¾ cup white sugar
1 teaspoon vanilla extract
½ teaspoon salt
Preheat oven to 350 F. Line 2 cookie sheets with aluminum foil.
With an electric mixer, beat egg whites until peaks form. Add sugar into the egg white whites, very slowly, 1 teaspoon at a time. Gently stir in vanilla and salt. Beat until egg whites are stiff and shiny.
Drop mixture by level tablespoons, or pipe through a pastry bag, onto the sheets. Turn off the oven, place the meringues in the oven and leave them for a few hours or overnight.
Serve with pareve rich whip, which has been well beaten to resemble whipped cream, and mixed berries.