Line 2 baking sheets with parchment.

Position oven rack to lower third of the oven.

Preheat oven to 250 degrees F.

Trace 3 inch circles on the parchment and then flip the parchment over so pencil/pen does not get on meringue, you will still see the circles through the paper.

Whip with whisk attachment the egg whites until glossy.

While still whipping slowly add in the sugar 1 Tbsp at a time.

Continue whipping until stiff glossy peaks form.

Sprinkle in the vinegar, cream of tarter and vanilla over the meringue mixture, fold into mixture until well combine.

Spoon mixture onto parchment into each circle, use back of spoon or offset spatula to smooth out and put a slight indentation in the center for the whip later.

Bake for 35 min, until dry to the touch but not brown. Turn off oven, DO NOT OPEN OVEN, leave to cool in the oven for 60 minutes.

Bring out of oven to complete cooling.

WHIPPED CREAM:

Add whipping cream and sugar to mixing bowl, whip with whisk attachment until whipped cream forms.

Add the orange zest, mix until combined.

ASSEMBLY:

Gently (meringues are fragile) loosen meringues from parchment.

Dollop a spoonful of whip on each one and garnish with ribbon candy or as desired.

Keep in cool place until ready to serve.