Preheat your oven to 120ºC/100ºC fan, and line 2 large trays with parchment paper and leave to the side
Make sure your bowl, and whisk are nice and squeaky clean. I used my stand mixer with the whisk attachment.
Add in your egg whites, making sure there is no egg yolk.
Whip the egg whites up to stiff peaks, and start adding in the sugar 1tsp at a time. It may take a good few minutes to get all the sugar in, but its worth it. Don't pour it all in at once.
Once all of the sugar has been whisked in, add in the white wine vinegar and cornflour and whisk again for about 2-3 more minutes.
Whilst it's whisking for the 2-3 more minutes, melt the milk chocolate carefully until smooth.
Dollop onto the meringues onto the trays with large spoons. I used a heaped tablespoon each to make 10 meringues, and then split any leftover between the 10.
Add on one spoonful of melted chocolate per meringue, and swirl it in slightly whilst shaping the meringues into a good shape.
Bake in the oven for 40-45 minutes (or until the meringues feel crispy (hard) on the outside)
Once baked, leave the meringues to cool in the oven with the door shut for 30 minutes, and then remove from the oven and leave to cool fully.
Whip the double cream with the icing sugar until lovely and smooth and thick.
Dollop some whipped cream onto the meringues and sprinkle over your favourite easter chocolates!
Notes
These meringues will last in an airtight container for 1 month on their own at room temperature.
Once topped with cream they need storing in the fridge and eating within two days.
You can use whatever chocolates you like for the decoration, and switch the milk chocolate swirled into the meringue for dark or white!