Preheat your oven to 212°F (100°C) and line two baking trays with parchment paper.

In a stand mixer, whip the room-temperature egg whites until small bubbles form, about 2-3 minutes. Gradually add 1¾ cups of sugar until fully dissolved and glossy.

Increase mixer speed to high, add cornstarch and vinegar, and whip until stiff peaks form, about 2-4 minutes.

Gently drizzle melted dark chocolate into the meringue and fold carefully.

Spoon chocolate meringue onto prepared trays, creating 6-8 mounds and indenting the centers.

Bake for approximately 2 hours, until meringues are dry and easily lift off parchment.

For salted caramel, melt sugar in a saucepan until golden brown, then add butter and cream while stirring. Sprinkle in sea salt.

Whip remaining cream until soft peaks form.

Assemble by placing meringues on plates, topping with whipped cream, and drizzling warm salted caramel.

Optionally sprinkle with honey-roasted peanuts before serving.