Chocolate Meringues

method:

• Preheat the oven to 140C/275F/Gas 1. Line two baking trays with baking parchment. Whiz together the egg whites with the vanilla extract, cream of tartar and vinegar until stiff peaks form.
• Add the sugar, a spoonful at a time, until the meringue is stiff and shiny. Gently fold in the cocoa powder. Using a piping bag and nozzle or a small spoon, shape the meringue on the trays.
• Place in the lower part of the oven and bake for about an hour. The meringues are done when they peel easily off the paper. Allow to cool.
• Melt the chocolate, milk and cream in a pan. Remove from the heat and gradually beat until smooth and glossy. Leave to cool and thicken. Sandwich the sauce in between two meringues and serve immediately.