Preheat the oven to 300°F and line 2 large baking sheets with parchment paper; set aside.
Place the room temperature egg whites into the bowl of a stand mixer fitted with the whisk attachment. Whisk on high until stiff peaks form. Add the sugar 1 tablespoon at a time whisking until thoroughly incorporated before adding the next tablespoon of sugar. Once all of the sugar has been added whisk for another 5-8 minutes or until the mixture is stiff and glossy. Scrape down the side of the bowl, add the vinegar and whisk for another 2 minutes until thoroughly combined.
Scoop half of the meringue into a separate mixing bowl and add the peppermint extract. Fold to incorporate. To the other half of the meringue add the vanilla beans and fold to incorporate.
Place each mixture into it's own piping bag fitted with a 2 cm plain nozzle. Pipe small circles onto each prepared baking tray about the size of a Hershey kiss.
For the peppermint kisses, sprinkle each kiss with a light dusting of candy cane dust.
Reduce the oven temperature to 250°F and bake for 25-30 minutes or until the meringues are crisp to the touch. If they are still tacky bake for a few minutes longer and check. When the meringues are crisp turn the oven and allow the meringues to cool in the oven for 1 hour.
Notes
If you do not have a piping bag simply transfer the meringue to a gallon size plastic bag and snip a small hole from one of the corners. Adapted from Donna Hay
