Preheat the oven to 250°F (120°C).
In a mixing bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar while continuing to beat until stiff peaks form.
Gently fold in vanilla extract, vinegar, cornstarch, and finely chopped pecans.
Pipe the meringue onto a baking sheet lined with parchment paper and bake until dry and crisp.
Whipped Cream:
In a separate mixing bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
Assembly:
Once the meringue has cooled, layer it with caramel and whipped cream.
Repeat the layers and top with additional caramel sauce and pecans for garnish.
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