Step 1

Preheat oven to 200°F. Line two baking sheets with parchment paper. Set aside.

Step 2

In a clean, dry mixing bowl, whisk egg whites with electric mixer until foamy (about 30 seconds).

Step 3

Add in vinegar and corn starch and continue to beat for about a minute, as soft peaks begin to form.

Step 4

Slowly add in sugar while mixer is on high, and continue beating while adding in gelatin powder. Beat until stiff peaks form (about 4 minutes).

Step 5

Fill pastry bags with meringue and pipe onto the parchment paper in swirls (using your favorite tip). Place in oven and bake for 90 minutes. Turn oven off and leave in oven for several hours (or overnight. I prefer to make these in the evening and leave them in until morning.

Step 6

Once cooked, dip bottoms in melted chocolate. Allow to set, about 10 minutes. ENJOY!