In a mixer with the whisk attachment, whip egg whites and cream of tartar until stiff peaks form.
Gradually add the granulated sugar, about 3 tbsp at a time until completely mixed. Mixture should be glossy and not gritty.
Slowly add the vanilla extract with mixer on high and mix just until incorporated.
Spoon meringue into piping bag fitted with 1M tip. Line cookie sheet with parchment paper. To make a rosette, start with a star pipe directly onto the paper lollipop stick (on parchment) and continue to swirl in a clockwise motion until you come back to the start. Swipe piping bag away to break off the meringue.
Bake at 200*F for 2-3 hours or until meringue is dry to the touch.
Store in an airtight container for up to 1 week. (if they last!)
It is important to use a weigh scale to weigh your sugar. The meringue recipe itself is simply a ratio of 1:2 egg white to sugar. 1 large egg white is roughly 30g so you can adjust your quantities for sugar based on this.