Preheat the oven to 225°F. Line two baking sheets with parchment paper. Set aside.
Using a stand mixer fitted with the whisk attachment, beat 6 egg whites on high speed for about 2 minutes, or until soft peaks form.
Turn the mixer speed to medium, gradually add the Florida Crystals® Organic Raw Cane Sugar one or two tablespoons at a time, allowing some time between each addition so the sugar can mix in thoroughly.
Then, turn the speed back up to high and beat for 7-8 minutes, until the mixture forms stiff peaks and is smooth and glossy.
Turn the mixer to low and add the cornstarch, apple cider vinegar, and vanilla and mix until just combined.
Gently spoon or pipe 16 meringues into circles on the lined baking sheets, about 3 inches in diameter. Leave a well in the center of each circle so you can add toppings later.
Place the baking sheets into the oven and bake for 75 minutes. Turn off the heat and leave in the oven for 30 minutes. Do not open the oven.
Remove from the oven and cool completely.
Store at room temperature in an airtight container for up to 3 days.