Add gelatin and sugar gradually; beat until soft peaks form and sugar is dissolved.
Beat in vinegar.
Fold in white chocolate chips. (I actually prefer not to use these -- but my husband likes it with them)
Drop one teaspoons worth of meringue onto an un-greased cookie sheet lined with parchment or brown paper. [If you make them too big, they won’t cook all of the way through. Also, I have found that it works best if you use a non-stick cookie sheet.].
Bake 25 minutes. Turn oven off and leave the cookies in the oven 20 minutes longer.