Preheat the oven to 250℉ and line 2 baking sheets with parchment paper.
Spray the parchment paper with coconut oil baking spray to help lift the meringues off later. Set aside.
Using an electric hand mixer, beat the egg whites, cream of tartar and vanilla on medium speed until foamy.
Continue beating about 3 or 4 minutes and increase to high speed, adding the sweetener a tablespoon at a time until the egg white mixture forms stiff peaks.
Spoon the meringue into a piping bag with a piping tip in place and form a small rounded nest on the parchment paper.
Bake for 40 minutes or until firm with a slight golden color.
Take out and let them cool.