Ready your stand mixer (or hand mixer) with the whisk attachment. Pour the room temperature egg whites, sugar, and cream of tartar into the bowl. Mix these ingredients on low for 5 to 6 minutes or until the sugar is dissolved. To check, feel some of the mixture between two fingers. If you can feel the grains of sugar, keep mixing a few minutes longer. If the mixture feels smooth, it's ready to go.
Once the sugar is dissolved, pour in the vanilla, then turn the mixer up to high and beat until stiff peaks form. This process should take roughly another 5 minutes, but keep a sharp eye; over-whipping the whites can lead to deflation and will ruin the final texture of the cake.
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