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Allow egg whites to stand at room temperature for 30 minutes.
Preheat oven to 350 degrees F.
Cover a very large baking sheet with parchment paper or foil. Draw a 10-inch diameter circle on paper, leaving a 1- to 2-inch margin outside the circle; set aside. In large mixing bowl beat egg whites with electric mixer on medium to high speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is dissolved. Gently fold in bittersweet chocolate, unsweetened cocoa powder, and balsamic vinegar.
Spread meringue on circle on prepared baking sheet. Place in oven. Immediately reduce oven temperature to 300 degrees F. Bake for 1 hour. Remove from oven; cool completely on baking sheet on rack. Carefully remove meringue from parchment; transfer to a serving platter.
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|Serving Size: 1 Serving (188g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 25 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.8g||4 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 198.4mg||7 %|
|Potassium 238.1mg||6 %|
|Total Carbohydrate 66.7g||20 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 65.9g|
|Protein 13.5g||19 %|
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Calories per serving: 332
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