1. Preheat your oven to 200°F (95°C) and line two baking sheets with parchment paper.

2. In a clean glass or metal mixing bowl, beat the egg whites on medium speed until foamy.

3. Add the cream of tartar and continue beating until soft peaks form.

4. Gradually add granulated sugar, one tablespoon at a time, and beat until stiff, glossy peaks form.

5. Gently fold in the Jello powder and vanilla extract using a spatula until fully combined.

6. Transfer the mixture to a piping bag with a star tip and pipe small mounds onto the prepared baking sheets.

7. Bake for 1 hour. Then turn off the oven, crack the door, and let the meringues cool inside for another hour.

8. Once cool, remove from the parchment and store in an airtight container at room temperature.