Preheat your oven to 200°F. Line the baking sheet with parchment or silicone baking mat.

In a stand mixer, fitted with the whip attachment, whisk the egg whites on low speed until frothy.

Add in the cream of tartar and increase the speed to high and whip until soft peaks form.

dd in the sugar gradually, then the vanilla, vinegar, and cornstarch.

Continue whipping until shiny, stiff peaks form. This took me about two minutes.

Drop the meringues into 5 equal mounds, spaced about 2-3" apart.

Dip a soup spoon in hot water, wiping off the water each time, and dip the back of the spoon into
the mound to create a divot.

Bake for 1 ½ hours and then turn off the heat and leave the meringue in the oven to dry for an
hour.

Remove from the oven and let them cool completely.

Top as you'd like and enjoy.