In a large bowl (really good clean and dry).Beat well the egg whites until they stand, gradually add sugar, pinch of salt and vanilla.
(It must be stiff enough that as you turn the bowl upside down, the suspiro doesn’t fall)
Place the suspiro in a pipping bag with a start nozzel (not too large in diameter is better).
Make the suspiros (leaving some space between them (2 cm) you can also use a spoon or a free design but this is the most traditional.
Place them on a baking sheet covered with waxed paper.
Pre-heat the oven at 120°C, reduce then the temperature to 100°C and bake the Suspiros for 2 hours.
Switch off the oven, open just a little bit the oven door and let them cool down in this way overnight.
(Please don’t let them become in any way brown or
they will be ruined).