Preheat the oven to 200 F.
In a stand mixer, whip the egg whites on high speed until stiff peaks form.
Gradually add the sugar, while continuing to whip.
Add in the vanilla. Stop the mixer and scrape down the bowl. The mixture should be very stiff and glossy and hold it’s shape very well.
Line a baking tray with baking paper and draw circles on the paper about 2 inches
in diameter. Turn the paper over so the side with the circles is under the meringues.
Pipe the meringues use a piping bag fitted with a 6B piping tip. Sprinkle with sugar and bake meringues for 1 hour or until they peel off the baking paper easily.
Let them cool down completely in the oven to prevent them from cracking.
Fold bows out of the candy strips and with the melted white chocolate, add the bows to the cooled meringues.