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Preheat the oven to 225°F (110°C) and line two large baking sheets with parchment paper.
In a clean, dry mixing bowl, whisk together 2 tablespoons meringue powder and ½ cup warm water on low speed for 30 seconds until foamy.
With the mixer on medium-high, add 1 cup granulated sugar one tablespoon at a time, allowing each addition to dissolve before adding the next.
Add ½ teaspoon vanilla extract and a pinch of salt, then increase to high speed and beat for 5–7 minutes until stiff, glossy peaks form.
Spoon or pipe the meringue onto the prepared baking sheets, leaving space between each cookie.
Bake for 1 hour without opening the oven door. After baking, turn off the oven, prop the door ajar, and let the cookies cool inside for at least 1 hour (or overnight) until crisp.
Once completely cooled, transfer meringue cookies to an airtight container and store at room temperature for up to one week.