Meringues With Liqueur Cream And Chocolate Sauce

1. 1

   Preheat the oven to 250u00b0F. Grease 2 baking pans and dust with cornstarch.

2. 2

   Beat egg whites in a medium bowl with an electric mixer until soft peaks form. Gradually add the sugar, 1 tbsp at a time, beating until the sugar dissolves. Fold in the vinegar.

3. 3

   Place the meringue mixture in a piping bag fitted with a 1-inch star tip. Pipe 1 1/2-inch rounds, 2 inches apart, on the prepared pans.

4. 4

   Bake about 40 mins. Cool completely in pans on wire racks.

5. 5

   Meanwhile, for the chocolate sauce, place the chocolate, butter and 2 tbsp cream in a small saucepan on very low heat. Stir until the chocolate is melted. Cool to room temperature. For the liqueur cream, beat the 3/4 cup cream in a medium bowl with electric mixer until soft peaks form. Add the liqueur and beat until combined.

6. 6

   Serve the meringues with liqueur cream and chocolate sauce for dipping.

* Per serving · 4 servings · Values may vary.