Preheat the oven to 325˚.
Grease the inside and top lip of a 9-inch Springform pan.
In a large bowl, beat the egg whites gradually until soft peaks form. Begin to add the 1 1/2 cups of sugar a tablespoon at a time, until it is all incorporated and dissolved.
Add the vinegar and beat until stiff peaks form.
Pour and spread evenly into the Springform pan, making sure to get the meringue batter down into the crease of the pan by poking with a spatula.
Bake at 325˚ for an hour, until the meringue is lightly browned on top and puffed a couple of inches above the top of the pan. Over done is better than under done here, so let it go a few extra minutes if it seems too wobbly, as long as it doesn’t get too brown on top.
Let cool completely in the pan. The middle will collapse like a volcano crater.