Marbled Chocolate Pecan Meringues

Not everything goes as planned. These meringues were inspired by the “hazelnut chocolate meringue cake” recipe from @foodandwine (which looks incredible and i highly recommend you making it if you have the ingredients) – I was going to make a coconut whip cream as topping, but the coconut cream had a bad taste. I next tried making vanilla pudding with coconut milk and it wouldn’t whip up. They’re still delicious without the topping though so we’re just going to enjoy them as is. Our Seder also is not going to be what we expected and we’ll miss our extended family around our table. But we will make the best of it and enjoy our intimate Seder and hope that next year, we are surrounded by a busy table with our loved ones. Wishing everyone who celebrates a happy and healthy Passover .
1.5 cups pecans
3/4 cup chocolate chips 
6 egg whites, at room temperature 
Pinch of salt
1.5 cups white sugar
2 tsp vanilla extract 
1 tsp vinegar .
Preheat oven to 350°F. 
Place a large metal mixing bowl and metal beaters from electric whisk into freezer. 
Roast pecans for 10 minutes. Removed from oven, reduce oven temperature to 225°F and chop into small pieces (I pulsed in a food processor). In the meantime, melt chocolate chips in double boiler. 
While chocolate is melting, remove bowl and whisk from freezer. Place egg whites in bowl and start beating at medium-high speed until soft peaks form. Slowly add sugar, while continuing to beat until peaks get stiff. Next add vanilla and vinegar, continuing to beat. 
Stop beating and gently fold in nuts and melted chocolate (pour down the sides of the bowl). Fill meringue mixture gently into a ziploc bag and pipe into individual meringues onto parchment lined baking sheet. In this picture, the meringues don’t have high peaks because I wanted to fill them but since that didn’t work, I would try to make them nice and tall! 
Bake for 1.5 hours. Turn off oven and leave them for a few hours (I left them overnight) without opening the oven. .
Tips for meringues ** make sure bowl and whisks are perfectly clean and cold
** not even a drop of yolk should be in the white

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