This delicious recipe for a meringue treasure chest is courtesy of Countess Cristina De Vogue.
Preheat oven to 250 degrees. Line a baking sheet with parchment paper. Trace a 9-inch circle on parchment paper and turn over; set aside.
Beat egg whites in the bowl of an electric mixer fitted with the whisk attachment until foamy. Add salt, vanilla powder, and lemon juice; beat to combine. With the mixer running, gradually add sugar; beat until stiff peaks form and sugar has dissolved. Using a rubber spatula, transfer egg whites to circle traced on parchment, mounding in the center.
Transfer to oven and bake for 1 1/4 hours. Turn off oven heat and let meringue cool completely in oven.
Place chocolate and 2 tablespoons water in a small microwave-safe bowl. Microwave until melted. In the bowl of an electric mixer fitted with the whisk attachment beat together heavy cream and confectioners' sugar until soft peaks form. Whisk in vanilla. Gently fold chocolate mixture into whipped cream.
Remove meringue from oven and, using a serrated knife, cut in half horizontally and remove top portion; set aside. Mound whipped cream in the bottom half and top with remaining half. Serve immediately.