Prepare the meringue :

• Preheat the oven to 350°F (180°C).
• Pour the egg whites and vinegar into the bowl of your stand mixer and mix with the whisk on high speed until soft peaks form, about 4-5 minutes.
• Add the sugar, little by little, while mixing on high sped until the mixture forms stiff peaks, about 2 minutes.
• Add the cream of tartar and vanilla extract and mix for a minute.
• Spread the meringue on a baking sheet, creating 8 circles (2 1/2 inches each) with the sides higher than the middle, like 8 little nests.
• Put in the oven and reduce the heat to 200°F (95°C).
• Bake for 1h30. Make sure not to open the oven while baking.
• Turn the oven off and leave it open ajar.

Make the whipped cream :

• Meanwhile, put the liquid cream in the freezer for 30 minutes.
• Pour the cream into the bowl of your stand mixer and mix using the whisk until it become fluffy (mix on medium speed for 2 minutes, then increase the speed every 30 seconds until you reach maximum speed).
• Add the powdered sugar, little by little, while mixing.
• Add the cream of tartar while mixing.
• Continue to mix until the cream is well whipped and you can turn the bowl upside down without the cream spilling out from the bowl.
• Refrigerate until the meringues are lukewarm.