Step 2

Preheat the oven to 100°C and line a large baking tray with baking paper.

Step 3

Break up the chocolate and melt over a double boiler, or melt in the microwave (in short increments to avoid burning). Set aside.

Step 4

Add the egg whites to a large clean mixing bowl. Using an electric hand mixer or stand mixer, beat the egg whites until frothy, before adding the caster sugar in one tablespoon at a time. Keep adding the sugar while beating continuously until the mixture becomes smooth and glossy and the egg whites form stiff peaks when the beater is lifted from the bowl.

Step 5

Add the vinegar, vanilla extract, and corn flour to the meringue mixture at the very end, and mix until incorporated.

Step 6

Working one at a time, drizzle a spoonful of melted chocolate over top of the meringue mixture in the bowl (making sure not to fold it into the meringue mixture). Then, using a large serving spoon, scrape across the surface of the meringue to scoop up the marbled mix of chocolate and meringue.

Step 7

Use a second spoon to swirl the meringue into a peak.

Step 8

Continue the process with the remaining melted chocolate and meringue mixture.

Step 9

Place the meringues in the oven to bake for 1½ hours. Turn off the heat and allow the meringues to cool completely in the oven. Store in an airtight container.

Step 12

Tip: For a smaller batch, halve the recipe.