Preheat your oven to 212°F (100°C) and line two baking trays with parchment paper.

In the stand mixer, whisk egg whites and 1 3/4 cups sugar on low, then increase to high and add cornstarch and vinegar.

Continue whisking and gradually add the remaining sugar until the meringue is glossy with stiff peaks.

Gently fold in the melted dark chocolate until just combined.

Spoon dollops of meringue onto prepared trays, shaping into nests.

Bake for approximately 2 hours until dry, then cool inside the oven.

In a saucepan, melt sugar until golden, then add butter, cream, and sea salt for caramel sauce.

Whip cream and spoon over cooled meringues, drizzle with caramel sauce, and top with peanuts if desired.