Chocolate hazelnut meringues

Ingredients

2	Eggs, whites (Main)
½ cup	Hazelnuts, roasted with skins rubbed off (Main)
½ cup	Caster sugar
½ cup	Caster sugar
½ tsp	White vinegar
100 g	Dark chocolate (Main)
½ cup	Cream
1 to dust	Icing sugar

Directions

1. Preheat oven to 120 degC. Put the hazelnuts in the processor and pulse until fine.
2. Beat the egg whites until stiff. Add half the sugar and the vinegar and continue beating.
3. Add the remaining sugar, continue beating, then fold through the hazelnuts.
4. Drop in teaspoonfuls on a greased baking tray and bake for one hour.
5. Melt the chocolate in a bowl over a saucepan of simmering water.
6. Gently stir when melted then remove from the heat.
7. Dip half of the meringues in the melted chocolate and leave on a tray to set.
8. Whip the cream. Spread each chocolate-dipped meringue with cream, then top with a plain meringue.
9. Dust with icing sugar before serving.