Chocolaty Lemon Meringue Cups Recipe

For meringue, in a large bowl, beat the egg whites, vanilla, salt and vinegar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold in chocolate chips. Drop meringue into eight mounds on parchment paper-lined baking sheets. Shape into 3-in. cups with the back of a spoon. Bake at 275 ° for 45 minutes or until set and dry. Turn oven off; leave meringues in oven for 1-1/2 hours. Meanwhile, in a large heavy saucepan, combine eggs and sugar. Stir in the lemon juice, butter and lemon peel. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160 °. Transfer to a small bowl; refrigerate until chilled. For ganache, in a small saucepan, melt chocolate with cream over low heat; stir until blended. Remove from the heat; stir in vanilla. Cool slightly. Just before serving, spoon lemon curd into meringue cups. Drizzle ganache around meringue.