Preheat oven to 170 degrees. Line two baking sheets with parchment paper and trace out 2 inch rounds (I used a sprinkles container!) 2 inches apart. Flip over the parchment paper and set aside (you don't want to pipe the meringues out on to the ink.)
Place egg whites in a stand mixer and whip on medium speed until frothy about 3 minutes.
Very slowly add in the powdered sugar. Once all the sugar is added, add in the vanilla. Scrap down the sides of the bowl and turn speed to high. Whip for 20 minutes. (Seriously, just set a timer and walk away.) After 20 minutes mixture will be bright white, glossy with stiff peaks.
Pipe out rosettes by starting in the middle of the circle and pipe out to the edges of the trace in a circular motion.
Bake for 2 hours, until crisp. Turn off the heat and leave cookies in the oven. Let them cool completely.
Before serving, spoon a small amount of the curd on the flat side of one cookie and make a sandwich with a second meringue. Enjoy!