Directions:

Preheat oven to 107°C. Line 2 baking sheets with parchment paper. Brush the parchment lightly with the melted butter, then dust with powdered sugar, shaking off excess sugar. Place the egg whites and cream of tartar in a medium sized mixing bowl.

Use the chef’s whisk, and start mixing the egg whites and cream of tartar on speed 1, increasing gently to speed 7. Whip until soft peaks form, 1.5 to 2 minutes (depending on temperature of egg whites). Sprinkle sugar 15ml (1 tablespoon) at a time over egg whites and beat on speed 6 after each addition, until stiff peaks form and mixture is shiny but not dry, about 4 minutes total.

Add the vanilla and beat on speed 1 to blend in, 10 seconds. Using a clean rubber spatula, fold in chopped chocolate. Drop by rounded tablespoons onto prepared baking sheets, or gently place meringue mixture in a large pastry bag fitted with a 1cm plain tip and pipe out "kisses". Bake in preheated oven for 1.5 hours; do not open. Turn off oven and let sit in warm oven for an additional 1.5 hours to dry out. Transfer to a wire rack to cool completely.

Store in an airtight container.

To make "nests" for mousse:

Draw 8cm circles on the underside of parchment sheet. Butter and dust with powdered sugar. Pipe concentric circles of meringue into the 8cm rounds. Pipe another 2 circles on the outermost edge of the meringues. Bake as directed, but increase the baking and resting time to 2 hours.

Makes 4 nests.

Tip:

Meringues are best when made on a dry day.