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Add the sugar a little at a time (one tablespoon at a time with a small pause between each addition) while
while continuing to whisk until all the sugar has been incorporated.
Add the vanilla and continue to whisk for a few minutes until the meringue is glossy and satiny.
and forms a bird’s beak at the end of the whisk.
With a spoon or spatula, drizzle some of the melted chocolate over the meringue.
Using a skewer, coarsely fold the chocolate into the meringue without mixing:
the goal is to create marbling while leaving a few large streaks of chocolate.
Shape the meringues with two tablespoons and place them on the baking sheet at a distance from each other.
Pour a few drops of chocolate over each meringue and with a toothpick, make more marbling in the meringue.
Put the rack in the lower position and let dry in the oven for about 2 hours (the time will depend on the size of the meringues):
meringues are done when they effortlessly peel off the parchment paper.
Let the meringues cool in the turned-off oven.
Transfer to a rack to cool. Store in a box away from moisture.
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