Place a sheet of the sugar stamps onto a cookie sheet.
Using the wire whisk on your stand mixer, whisk the egg whites on low speed until foamy/frothy.
Add the cream of tartar and continue to beat until soft peaks form.
Turn mixer up to medium speed and gradually add the sugar. Once all the sugar is added, turn mixer to high and whip to stiff peaks.
Add the vanilla paste and beat for an additional 5-10 seconds.
Fit a large piping bag with a Wilton 8B tip before adding the meringue to the bag.
Hold the bag at right angle to the sugar stamp template images and pipe while slowly lifting the tip away from the tray, releasing pressure on the bag as you lift.
Bake meringues for 25-30 minutes. Turn the oven off and allow meringues to cool in the oven for approximately 1-2 hours.
Remove meringues from sugar stamp sheets immediately out of the oven.