- Position oven racks in top third and centre of oven. Preheat to 200F (90C). Line two baking sheets with parchment paper. Coarsely chop chocolate. Place in a small bowl. Microwave on medium, stirring halfway through, until almost melted, 3 to 5 min. Stir until smooth. Or place in a saucepan and set over medium. Stir often until melted, about 3 min. Let cool. In another small bowl, stir sugar with cornstarch until combined. Place egg whites, cream of tartar and vanilla in a large bowl. With an electric mixer on medium-high, beat until soft peaks form when beaters are lifted, 1 to 4 min. Gradually beat in sugar mixture, 2 tbsp (30 mL) at a time, until stiff peaks form when beaters are lifted, 2 to 6 more min. Drizzle chocolate over meringue. Using a rubber spatula, gently fold chocolate into meringue with 3 to 4 broad strokes. Don’t over-mix. Using a large metal spoon or a ½-cup (125-mL) measure, scoop up meringue and dollop onto parchment paper about 1 in. (2.5 cm) apart. Smooth top with the back of the spoon. Repeat.
- Bake in top third and centre of oven, switching sheets halfway through, until tops are firm and bottoms are dry, about 2 hours. Remove from oven. Let stand on baking sheets 5 min. Remove to racks to cool completely. Meringues will keep well in an airtight container at room temperature up to 1 week. Do not refrigerate or freeze.
Once the egg whites have stiff, glossy peaks when the beaters are lifted, it’s time to fold in the chocolate and bake. Here’s our quick how-to.
Drizzle melted chocolate over meringue. Using a rubber spatula, fold chocolate into stiff egg whites with 3 to 4 broad strokes. Over-mixing will result in a muddy-looking meringue.
Using a large metal spoon or 1/2-cup (125-mL) measure, scoop a large amount of meringue and dollop onto parchment paper about 1 in. (2.5 cm) apart. Smooth tops with the back of the spoon.