Place egg whites in a bowl and whip a bit (2 minutes). Gradually add in sugar and then salt and vinegar. Increase speed and whip until sugar dissolves and the mixture holds soft peaks.

Place the meringue into the pastry bag (or just a plastic bag). Pipe small meringue cookies 3-4 cm apart.

Bake for about 90-120 minutes. Cool until meringue easily peels away from paper. Store in a container or a jar.