Preheat oven to 225 degrees F.
To bowl of electric mixer, add egg whites and cream of tartar. Whip until soft peaks form. Add vanilla extract. Gradually add both sugars. (It should take 2 to 3 minutes to add the sugar). Whip until mixture forms stiff glossy peaks.
You can use a piping bag (or a plastic zip bag with corner snipped off), to pipe 1 inch cookies onto parchment lined baking sheet. Bake for 1 and 1/2 hours, rotating baking sheets halfway through. Turn off oven and let cookies sit for a few hours until completely dried. These keep for a few weeks if stored in a sealed container.