Heat oven to 300 degrees F.
Line a baking sheet with parchment paper.
In a stand mixer, or using a hand mixer, whisk the egg whites until they form peaks and start to stiffen.
Add sugar a little at a time, until the egg whites look like they might climb out of the bowl.
Add vanilla and vinegar.
Using two spoons, scoop out 8 mounds of meringue. Flattening the tops to hold the cream. Use a fork to smooth out the sides a bit.
Bake for 40 minutes. Shut off oven and leave for another 30 to 40 minutes.
Take tray out of oven and let cool completely on the counter.
Enjoy with fruit and a dollop of whipped cream on top!