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Preheat your oven to 225°F convection or 250°F conventional. Line a rimmed baking sheet with a Silpat or parchment paper.
In the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites, vanilla bean paste, and cream of tartar until soft peaks begin to form. Meanwhile, sift together the granulated sugar, cocoa powder, and tapioca starch. With the motor running at low speed, add the sugar mixture 1 tablespoon at a time to the egg whites.
Add the vinegar and the finely chopped dark chocolate to the meringue. Continue to whip until fully incorporated and the egg whites hold a stiff peak—you'll know it's ready when the whisk attachment, when removed, has a sturdy egg white tail.
Scoop the mixture onto the prepared baking sheet. Shape it into a 9- to 10-inch circle with a slightly higher edge, which will help hold the toppings later.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
