Preheat your oven to 200 degrees

Line baking sheets with parchment paper or silicone baking mats

Separate the egg whites and yokes.

Place the whites into the bowl for your mixer and turn on to medium. The whites will start to turn frothy and then become white and thick. Continue whipping the egg whites until they are able to stand up on their own and form soft peaks.

Very slowly add in just a couple tablespoons of the sugar at a time along with the extract and vinegar.

The meringues are done when they form really stiff peaks and the texture is completely smooth (no sugary grit left).

Use a pastry bag or a zip close style plastic bag with a small corner cut off to pipe the cookies onto the lined trays.

Bake for about 90 to 110 minutes (at 200 degrees) , you do not want the meringues to change color-but you do want them to be hollow sounding when you tap them.

If they are still tacky to the touch or do not just slide off the parchment paper then they are not done inside and will need more time. Allow the cookies to fully cool on a wire rack.