Preheat oven to 200 degrees C (400 degrees F).
into the bowl of a stand mixer fitted with whisk attachment.
Set mixer to a high speed, and whisk egg whites until foamy, about ten minutes.
Caster Sugar (2 3/4 cups)
to the bowl, approximately 100 grams at a time, waiting about a minute between additions.
With the last tablespoon of sugar, add the
Distilled White Vinegar (1 Tbsp)
Corn Starch (1 Tbsp)
Vanilla Extract (1 Tbsp)
to the whites.
Continue to whisk at high speed until the whites are glossy, and form stiff peaks. The bowl should be able to be turned upside down without the whites falling out.
Prepare baking tray by putting small dabs of the mixture into the four corners, and overlay parchment. Secure by pressing down on each corner.
Spoon mixture onto prepared tray, and bake at 200 degrees C (400 degrees F) for 10 minutes.
Reduce oven temperature to 100 degrees C (210 degrees F) and continue to bake for one hour.
Turn off the oven, and leave the meringues in the oven until it has cooled down completely. For even better meringues, leave them in the oven overnight, or up to eight hours.
Remove meringues from baking tray. Serve and enjoy!