Separate 3 to 4 egg whites from the yolks
Make sure the bowl and whisk are clean and grease-free
Add a pinch of salt or 1/4 teaspoon cream of tartar
Beat the egg whites on medium speed until foamy
Add sugar gradually, 1 tablespoon at a time
Continue beating until stiff, glossy peaks form
Add vanilla or other flavoring if desired
Use the meringue immediately for topping or piping
Bake at low temperature if making baked meringue
Let baked meringue cool completely before serving