Preheat the oven to 300°F/150°C. Line a cookie sheet with baking paper.
Beat the egg whites with an electric mixer or stand mixer, slowly adding the sugar, until stiff peaks form.
Gently fold in the chocolate chunks, cornflakes and vanilla.
Drop tablespoonfuls of the mixture onto the prepared baking sheet, spaced 1” apart.
Bake for 15-20 minutes or until the outside is crispy.
Melt the remaining dark chocolates and drizzle or splatter over the cooled cookies, then sprinkle each one with a few flakes of sea salt.
Notes
Room Temperature Magic: Let your egg whites come to room temperature before whipping. Warmer whites whip up better, creating a fluffier meringue.
Gentle Folding: When incorporating the cornflakes, chocolate, and vanilla, use a gentle folding motion to preserve the airiness of the meringue.
Precise Placement: Spoon the mixture onto the baking sheet with precision, leaving enough space between each meringue to allow for very slight expansion during baking.
Patience Pays Off: The key to achieving that perfect crisp exterior is patience. Allow the meringues to cool completely before drizzling with chocolate and sprinkling sea salt.