Preheat oven to 275 degrees and line a baking sheet with parchment paper.
Beat egg whites on medium until frothy. Continue beating on high until stiff peaks form, about 5 minutes.
Gradually add in sugar and continue beating on high until batter is glossy and very stiff.
Beat in the vinegar and vanilla and continue to beat another minute.
Scoop out meringue batter by tablespoons onto parchment paper.
Add a drop of the chocolate and caramel sauce on top of the batter and use a toothpick to swirl around the two sauces.
Bake in oven for about 40 minutes until the meringues are dry on the outside. Keep from opening the oven until the end of the baking process.
Let the meringues cool completely on the baking sheet and then gently peel them away from the parchment paper.
