Preheat oven to 300°. Line a 17x12 1⁄4-inch rimmed baking sheet with 2 meringue templates (facing page) and cover with a piece of parchment paper.
In the heatproof bowl of a stand mixer set over a saucepan of simmering water, combine egg whites, sugar, vanilla extract, and cream of tartar. Cook, whisking constantly, until sugar dissolves and egg whites are warm to the touch, approximately 2 minutes. Remove from heat and attach bowl to stand mixer fitted with the whisk attachment. Whisk at high speed until mixture is glossy and very stiff peaks form, approximately 5 minutes.
Transfer mixture to a piping bag fitted with an 1⁄8-inch open star tip. Pipe meringue onto prepared baking sheet in the shape of scissors, using templates as guides. Decorate with more meringue as desired to resemble scissors.
Place baking sheet in oven and immediately reduce oven temperature to 225°. Bake until meringues are set and dry, approximately 30 minutes. Let cool completely on baking sheet. Carefully remove from parchment paper and store in air-tight containers at room temperature with layers separated by parchment paper for up to 3 days.
When ready to serve, brush meringues with luster dust, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/scissor-meringues/