- Melt the chocolate chips over low heat in a double boiler or
carefully in a microwave oven.
- Using very clean beaters and a very clean bowl, beat the egg whites
just until soft peaks form, then add the sugar and beat until stiff,
but not dry, peaks form.
- Working carefully so as not to "seize" the chocolate, stir
it smooth, and add the vanilla and the vinegar. Stir smooth again. If
the chocolate seizes, warm again, stirring, and add a bit of butter.
It will still work in this recipe, even if a bit chunky. Stir in the
optional chopped nuts.
- Fold the chocolate mixture into the egg whites very gently, but
allow lots of chocolate splashes and swirls to be left in the egg
whites, for effect. Do not over-mix.
- Drop by spoonfuls (teaspoon size) onto a greased cookie sheet or
onto parchment paper. Bake at 350 Fahrenheit for 10-12 minutes. (Other
types of meringues can bake longer at a lower temperature, so this is
a bit different in technique. -Ed.)
Remove promptly and cool on wire racks. |