A variation of pavlova, these are delicious with fresh berries and whipped cream.
4 large egg whites, room temperature
- 1 teaspoon cream of tartar
- 1 1/3 cup superfine sugar plus a pinch of salt
- 2 teaspoon vanilla extract
- 2 cups dark(70%) chocolate, finely chopped
Preheat oven 350ºF. Place egg whites in very clean mixer bowl; beat until foamy. Add cream of tartar and pinch of salt; beat until fluffy not dry. Add sugar a little at a time. Pause and add vanilla and continue beating until meringue holds peaks but is not dry. Meringue should be shiny and tight. Gently fold in chocolate. Place into pastry bag fitted with large plain tip. Draw three inch circles onto parchment lined baking sheet about 1 inch apart. Follow circle outline with pastry bag and make large rings of meringue. Place sheets into preheated oven. TURN OFF OVEN! Leave in for up to 2 hours or overnight until meringues are set and are crisp but have not turned brown.