Meringue Sandwich

Step 1

Preheat oven to 225°F. Line a baking sheet with parchment paper. Draw 6 circles (3-inch diameter) on the parchment, spacing them apart.

Step 2

In a large bowl, beat 4 egg whites with an electric mixer on medium until frothy. Add 1 cup granulated sugar gradually, beating on high until stiff, glossy peaks form, about 5-7 minutes.

Step 3

Gently fold in 1 tsp cornstarch, 1 tsp vinegar, and 1 tsp vanilla extract until just combined. The meringue should be smooth and hold its shape.

Step 4

Spoon the meringue into a piping bag fitted with a large round tip. Pipe a spiral onto each circle, building up the edges slightly to form a shallow nest shape.

Step 5

Bake for 1 hour 15 minutes, until the meringues are dry and crisp to the touch. Turn off the oven and let them cool completely inside with the door ajar, about 1 hour.

Step 6

In a chilled bowl, beat 1 cup heavy cream and 2 tbsp powdered sugar until stiff peaks form, about 3-4 minutes. Fold in 2 oz finely chopped dark chocolate.

Step 7

Spread the cream mixture onto the flat side of 3 meringue shells. Top with the remaining 3 shells, flat side down, to form sandwiches.

Step 8

Refrigerate for at least 30 minutes before serving to let the cream set. Serve chilled, with extra chocolate shavings if desired.