Heat oven to 200°. Line 2 baking sheets with parchment paper. In the bowl of an electric mixer, combine 2 large egg whites (at room temperature), seeds scraped from 1 fresh (moist) vanilla bean split lengthwise, and a pinch each cream of tartar and salt. Beat at medium-high speed until whites just hold soft peaks. With machine running, slowly add 7 tablespoons granulated sugar, a little at a time; increase speed to high and beat until meringue holds stiff, glossy peaks.

Drop meringue onto prepared baking sheet in heaping teaspoonfuls, spaced at least 1 inch apart. Bake, rotating pans halfway through, until dry and firm, 1 1/2 to 2 hours. (Meringues are done when they release from parchment.)

Turn off oven and cool meringues in oven with door propped open about 1/2 inch using handle of a wooden spoon 1 hour, then slide parchment with meringues onto racks to cool completely.