Preheat oven to175F(80C). Line a baking sheet with parchment paper.
Pour egg whites into the bowl. First, Whisk on low to medium allowing bubbles to form, then Gently add in a spoonful sugar at once, increase to high until stiff peaks form and you can turn the bowl upside down without the egg whites falling out.
Add a few drops of vanilla extract. Fold into combine. Transfer the mixture to a pastry bag. Pipe the meringue about 1 to 1.5 inch out onto the baking sheet using a round tip.
Bake in the oven for 1hr or until the meringues Leave to cool in the oven with the door closed overnight or until the oven is completely cool.
Melt chocolate in a double boiler.
Dip each meringue into the chocolate. Then decorate with the sprinkles. And return them to the parchment-lined baking sheet to set.