For the Meringues
Whisk egg whites in an electric mixer until soft peaks form. Gradually add in both sugars and then vanilla and vinegar. Increase speed and whip until mixture is free of sugar granules when rubbed between two fingers and the meringue forms stiff, glossy peaks.
Drizzle chocolate on top of meringue (do not mix in). Spoon out mixture and drop onto a prepared baking sheet. Bake for 40–50 minutes at 275°F.
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This recipe was in the 'top freezer friendly desserts' article. What are instructions for freezing. (i always knew that never freeze meringues)
You can freeze meringue in an airtight, freezer-safe container. Baked meringue lasts up to a month, while uncooked meringue stays good for up to ten months. Just don’t thaw and refreeze it, as it will affect the texture.
These were so good! The chocolate flavour really comes through, and the meringues have that perfect crunchy crust and are chewy in the middle. I don't think I can go back to regular meringues ever again.
Aww we're so glad!
Is icing sugar the same as confectionary sugary?
yes