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

In a clean mixing bowl, whip the room temperature egg whites on medium speed until soft peaks form. Gradually add in sugar and continue to whip until glossy and stiff peaks form.

Gently fold in the cornstarch and white vinegar with the mixer on low speed to maintain volume.

Melt dark chocolate and let it cool slightly; then fold into the meringue, keeping volume.

Spoon meringue onto prepared trays; shape mounds and create peaks. Bake for about 2 hours until dry to touch.

For the caramel sauce, melt 1 cup sugar over medium heat until golden brown, then carefully stir in unsalted butter and heavy cream.

Whip the heavy cream in a mixing bowl until stiff peaks form, being careful not to overwhip.

Once the meringues are cooled, dollop whipped cream over them, drizzle warm salted caramel sauce, and sprinkle with peanuts.