Preheat oven to 300°F and line 2 baking sheets with parchment paper.
Mix together powdered sugar, cinnamon, cloves, ginger and cornstarch and set aside.
In a double boiler or a metal bowl set over a pot of boiling water, whisk egg whites and granulated sugar until mixture is warm and sugar has dissolved. To test, remove a small bit of the mixture, allow to cool, and rub between two fingers. If you feel the grains from the sugar, continue heating. If smooth, it’s dissolved. The process should only take 3 to 5 minutes.
Remove from heat, add cream of tartar and salt and beat with electric mixer until egg whites hold stiff peaks, about 3 minutes. Add vinegar and mix just until incorporated.
Gently fold in reserved powdered sugar mixture, white chips and nuts.
Using a tablespoon, generously scoop the mixture and drop onto parchment-lined baking sheets, about 2 inches apart. Bake for 30 minutes. Remove from oven and let cool on a rack.
Makes about 2 dozen