In a clean medium sized bowl, whisk egg whites until frothy, then add cream of tartar. Continue to whisk for approximately 1 minute until soft peaks form.
Slowly add sugar, beating well after each addition.
Beat until sugar is fully dissolved and mixture is glossy and forms firm peaks. Add in Heilala Vanilla Bean Paste.
Transfer mixture into a large piping bag and pipe onto a lined baking sheet.
For chewy meringues, bake for approximately 35-45 minutes or until the meringue kisses peel cleanly off the baking paper. For a dry crispy meringue, bake for up to 2 hours. Turn off oven and allow kisses to cool.
Store in an airtight container for up to two weeks.