• Preheat oven to 225º F. Line 2 large baking sheets with parchment paper.
• In the stand mixer bowl, whisk egg whites and a pinch of salt, until stiff peaks, 4 to 5 minutes on high speed.
• Reduce the speed to medium and slowly add the sugar over 2 minutes.
• Stop and scrape down the sides of the bowl. Increase the speed to high and whisk until the mixture is smooth and glossy and stiff peaks, 6 to 7 minutes.
• Add the vanilla extract, almond extract, and vinegar to the mixer. Sift in the cocoa powder. Mix until just combined (you might have to use a spatula). Fold in the chocolate chips.
• Divide the batter in half. Spread onto baking sheet, in about two 8 inch circles. You want them about 1 inch high, and evenly sized. Place the meringue into the oven and bake for 2 hours. Turn off the heat and leave it in the oven for 2 more hours. Remove from the oven and let it cool completely to room temperature before assembling.

Prepare the Whipped Cream

• In the bowl for an electric mixer, whisk the heavy cream until soft peaks, about 4 to 5 minutes. Add sugar and almond extract, whisk to combine. ** You can store in the fridge until the next day if you need to, just whisk by hand for a minute to stiffen it up again.

To prepare the cake

• Place on chocolate meringue onto a serving platter. Spread with about half of the whipped cream.
• Top with the second meringue and spread the remaining whipped cream over the top.
• Garnish with shaved chocolate or more mini chocolate chips if desired.