How to make
Beat egg whites well. Add the sugar to them, by pouring it in a thin stream.
Continue beating, until a thick mixture is obtained. Add the vanilla and mix.
Pipe out the meringues onto baking paper (the shape and size is up to you). Bake (dry) at 210°F (100°C) for about 1 hour. Leave them to cool. Heat the cream and add the crushed chocolate to it.
Stir, until it has melted. Leave it to cool and beat it into a fluffy cream, by using a mixer.
Grab one meringue, pipe out some of the chocolate cream and cover it with a second meringue. Do the same with all the meringues.
I'm not a fan of meringues, but I love them when they are prepared like this!
The Meringues with Chocolate Cream are ready.
